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Today I enjoyed the thrill of eating fresh spring onions from my garden! Planted mid-march, these onions withstand the fickle temperature fluctuations of early spring.
These are the first veggies I plant each spring and I replant them every couple of weeks through the spring and then again in late summer for a fall harvest. They are tender and mild and add so much to meals, whether eaten alone or in salads or stir-fries.
In Latin, the word onion means “large pearl.” Onions may have been one of the earliest “health” foods enjoyed by Europeans as a breakfast food and salad ingredient. They rank fourth among the United State’s leading vegetable crops.
Onions belong to the allium family, along with leeks, garlic and shallots. While all onions are low in calories, green onions contain vitamins A and C, folic acid, potassium and fiber. Onions contain important phytochemicals, including organosulfur compounds that may fight against cancer, lower blood cholesterol and blood pressure. They also contain quercetin, a flavonoid that helps fight cancer and heart disease.
Enjoy tender, mild spring onions alone or in salads. They are delicious grilled, stir-fried or added to many dishes calling for onions.
