- Harvesting spring onions: when and how to proceed?
- Storing and preserving spring onions
- Can spring onions be frozen?
- Preparation and use
- How he althy are spring onions?
Help the development of the site, sharing the article with friends!
Spring onions can be harvested almost all year round. We give tips on harvesting, storing and preparing spring onions.
Spring onions (Allium fistulosum), also known as winter hedge onions or spring onions, can be harvested for almost the entire garden season if grown in sets and sown early. The bulbous plant (Allioideae) is hardy and perennial. Therefore, the long, green leaves or individual stalks can be harvested as spring onions every year. An alternative to the perennial cultivation of spring onions is the cultivation in batches. For this, only one or two rows of spring onions are sown every two weeks. By shifting the time, which you can of course vary, new, whole spring onions can be harvested periodically. With this cultivation method, the vegetable farmers ensure a continuous supply of the supermarkets. Below are tips for harvesting and storing spring onions.
Harvesting spring onions: when and how to proceed?
Because spring onions can be sown throughout the frost-free period, there is no fixed harvest time. In warm weather and in a well-chosen location, the spring onion takes between two and three months from sowing to the first harvest. As a rule, the plants are brought in as spring onions, i.e. as whole plants, at a size of 25 - 30 cm. You don't have to pay much attention to this, because the shafts are simply pulled out of the ground or dug out. In the case of clump-growing, perennial winter hedge onions, only individual stems or the onion greens are harvested, allowing the plants to recover. If you decide to chop the spring onions, be sure to leave at least 5cm of the stem above the ground. In this way, the growth center is preserved and the onion plant will sprout fresh leaves again. Spring onions can also be harvested in winter if the weather is frost-free. Brown or mushy leaves are removed directly and end up on the compost or in the compost bin.
How long can spring onions be harvested?Depending on the sowing or planting time, you can harvest spring onions about two to three months after germination. Perennial winter hedge onions are ready to harvest all year round in frost-free weather.
Storing and preserving spring onions
Spring onions don't keep for long because they don't have a protective skin like potatoes (Solanum tuberosum). Onion plants keep the longest at 0 - 2 °C and a relative humidity of around 80%. If you store spring onions in the fridge, the tender stems will keep for about a week. However, the leaves quickly begin to turn brown and wither. This can be remedied by wrapping the stems in a damp cloth.
An alternative is to keep rooted spring onions in a glass of water, ideally at cool temperatures below 10 °C. Here, however, there is a rapid loss of flavorings. At best, you only harvest small amounts of spring onions that can be consumed fresh and quickly.
What is the best way to keep spring onions? Fresh spring onions keep best in the refrigerator, wrapped in a damp cloth.
Can spring onions be frozen?
Freezing is a good way to store spring onions for longer periods of time. Due to the sub-zero temperatures, the valuable ingredients are almost completely preserved and frozen spring onions are therefore very he althy. In preparation, they should be washed, cleaned and then patted dry. Now you cut freshly harvested spring onions into small pieces and then pack them in freezer bags or boxes. Frozen spring onions will keep for about six months. They can be added to a variety of dishes towards the end of the cooking process as they defrost very quickly. Although the ingredients are retained by freezing, the consistency after defrosting is unfortunately not quite as crisp as we are used to from fresh spring onions. However, they are just as good for cooking as fresh spring onions.
Preparation and use
Spring onions can bejust like the onion (Allium cepa). The white part of the spring onion isn't particularly flavorful compared to the foliage, but is better for sautéing and cooking without losing texture. Raw in salads, appetizers and spreads, however, the green leaves can unfold their full aroma. The spring onion is an integral part of many Asian dishes such as soups, wok dishes and curries. For dishes that are served hot, you should add the green leaves just before serving, otherwise the consistency will become very soft.
How he althy are spring onions?
The spring onion is he althy, mainly because of its low calorie content. This is partly due to an indigestible form of sugar, the so-called fructan, which forms the spring onion. Our intestinal flora is very happy about this multiple sugar, because the fructan has a similar effect to fiber. Spring onions also contain the sulfur compounds typical of onion plants, such as alliin. They not only provide the unmistakable onion taste and tears in the eyes when cutting, but also have an antibacterial and anti-cancer effect. In addition, the he althy spring onion contains various minerals and vitamin C.
Spring onions are easy to cultivate in your own garden and even on the balcony. We provide tips on choosing a location, sowing and planting spring onions.