Spring Onion (Scallion)
Spring onions are one of the most versatile herbs used worldwide. They consist of a white base that hasn't fully developed into a bulb and long green stalks. Both parts are edible, offering a milder, sweeter taste compared to regular onions.
Seasonality: Available year-round. However, they flourish best during the Cool and Rainy seasons (June – February), resulting in thicker, more succulent stalks and a vibrant green color.
Flavor & Texture: The white part has a sharp, onion-like bite, while the green part is mild, fresh, and slightly sweet. The texture is crisp when raw and tender when cooked.
Primary uses:
Garnishing: Finely chopped and sprinkled over soups, fried rice, and stir-fries.
Stir-frying: Used as a primary vegetable in dishes like Ginger Chicken or Mongolian Beef.
Dipping Sauces: A key ingredient in Thai "Nam Jim" or soy-based dipping sauces.
Salads: Sliced thinly to add a fresh zing to potato salads or Thai "Yum" dishes.
Benefits:
Immune Support: High in Vitamin C and Vitamin A to help protect against colds.
Bone Health: Rich in Vitamin K, which is essential for blood clotting and bone strength.
Digestive Health: Good source of fiber to aid in digestion.
Antioxidants: Contains lutein and zeaxanthin which are beneficial for eye health.
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