Bunched Spring Onions

Spring onions make us cry. Whoever puts their name down to pick them in the morning invariably comes back bleary eyed with tears still streaming down their cheeks. Not to make you feel bad or anything….they’re worth it!
This type of onion, which we grow in summer and autumn as well as spring, never bulbs up like the larger, round sort you buy semi-dried or ‘cured’. They have long, tubular tops which are perfect to snip over noodles or pad thai. As you’ve probably gathered, the white part nearer the root is crunchier and more punchy so it takes longer to cook if you’re using them in a stir fry or getting ambitious and trying your hand at dim sum or spring rolls. You can also griddle, grill or BBQ them whole and they excel anywhere you’re using potato; from mash to a cold salad. 
We grow white and red Spring onions so their colour will vary from week to week, depending which beds are ready. When they’re very young they’re more like chives so we like to let them fatten up nicely!