What are spring onions?
Spring onions only have leek in their name, but they are a different vegetable: They are freshly harvested onions, as the name spring onions suggests. The crunchy onions are in season much longer than just in spring: their harvest season in Germany lasts until October.
The robust vegetables can be put into the bed from March and can be re-sown throughout the summer. Spring onions sown in late summer can be harvested the following spring. If they are grown in a sunny location, the spring onions grow significantly faster than in shaded beds.
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Store spring onions in the refrigerator
The vegetable compartment of the refrigerator is the right place to store the spring onions, which are not sensitive to the cold. If you plan to store them for a few days before using them, it would be wise to cut off much of the green leaves on the spring onions. These can be consumed, but a lot of water evaporates during storage, making the spring onions lax. Stored this way, they stay fresh for up to five days - about twice as long as spring onions stored with green.
Store spring onions in a water glass
If the young onions are pulled out of the ground during harvest, the roots remain on the plant. You can take advantage of this by placing your spring onions in a glass filled with a finger's width of water. The roots resume their work and supply the spring onions with water. This keeps them crunchy for a long time. Make sure to change the water every day so the onions don't rot.
With this method, you can even go so far that you only use the top part of the spring onion and allow the bottom thickened end with the roots to grow back completely in the water glass within a few weeks. The spring onion is then ready for a second harvest.
Freeze spring onions
Spring onions can be kept for around six months in a tightly closed freezer in the *** freezer. Before freezing, wash the spring onions, remove dead leaves, cut off the roots and cut the vegetables into rings. If you are using freezer bags, you should push the air out before sealing.
Ideally, do not thaw the spring onions, but place them frozen in your dish to be cooked. Thawing destroys the cell structure of the onions, making them mushy.
