Purchasing spring onions, also known as shallots in some regions, can often be a time-sensitive task. While the bunches are large, recipes may only require a small portion. The reason for the large bundles lies in the ideal size of a spring onion and the size of an adult’s hand. A thin spring onion is young, sweet, and fragrant with minimal spice. Conversely, a thick spring onion is older, less fragrant, but very spicy. Growers have discovered that the onions reach the perfect balance of sweetness, fragrance, and spiciness when they measure 8mm in diameter. If they are too small, they resemble chives, and if they are too large, they become similar to leeks. Spring onions are harvested by hand, and the bundle displayed in grocery stores represents the quantity that can be held in one hand.
The size of the spring onions is achieved by planting them with just enough space between them to grow to the desired 8mm diameter. But what about the abundance of spring onions in a bunch? The bunches you see in markets and supermarkets are the result of one hand’s worth of harvested spring onions bound together with a rubber band.
It’s important to know the distinction between spring onions and shallots. The tall green alliums go by different names depending on the region in Australia. True spring onions, known as Allium fistulosum, feature around 40cm of green leaves and a slightly enlarged bulb. In New South Wales, these are often marketed as “shallots,” while Victorians and Tasmanians refer to them by their true name. “True” shallots, on the other hand, are cultivated solely for their bulbs and are also known as eschallots. The reason behind the different naming in various regions remains a mystery, but it is believed that decades ago, seeds were labeled differently for growers in each location.
Regardless of whether you call them spring onions or shallots, properly storing them is crucial for prolonging their shelf life. To maximize freshness, wrap them in a clean tea towel and place them in an airtight container, calico bag, or reusable plastic bag before storing them in the refrigerator. If you notice any slimy spring onions after a few days, remove them to prevent the slime from spreading to the rest of the bunch.
To make the most of your bunch, don’t limit their usage to a single recipe that calls for garnishing. Consider planning at least three meals that incorporate spring onions, such as steamed fish, omelettes, or spring onion pancakes.
When using spring onions in cooking, it’s essential to know how each part of the vegetable can be utilized. For Chinese cuisine, spring onion, ginger, and garlic are considered the holy trinity. The white part of the spring onion is commonly used as a base for stir-fries when combined with ginger and garlic. Adding the spring onions at different stages of the cooking process can yield varying flavors. Scorching them in the wok at the beginning imparts a smoky sweetness, while adding them at the end provides a more vegetal taste. The green parts of the spring onion are often used for garnishing or stir-frying. Additionally, the white part of the spring onion can be used as a substitute for onions in recipes.
Another creative way to use a large bunch of spring onions is by making spring-onion oil. Even if the spring onions are slightly wilted, they can be transformed into a flavorful oil. Finely chop the spring onions, grate some ginger, and heat a generous amount of neutral oil in a frying pan. Add the spring onions, ginger, and salt, and fry gently for about five minutes. Transfer the mixture to a bowl or jar and stir in some sesame oil. This spring-onion oil can be stored in the fridge for up to a week and paired with various dishes like steamed rice, fried egg, tofu, or chicken.
For a quicker method, you can pour hot neutral oil over chopped spring onions and serve them with Vietnamese broken rice or steamed vermicelli bundles. This technique enhances the natural flavors of the spring onions, making them sweet instead of spicy. It’s a remarkable transformation achieved solely through heat.
Lastly, for those who feel like their bunch of spring onions is neverending, you can regrow them in your kitchen. Trim off the green stalks, leaving only the white parts of the onion and the roots. Place the roots in a jar and submerge them in clean water. Keep the jar in a sunny spot on the windowsill and watch the spring onions grow. Snip off the stalks as needed and remember to change the water every couple of days to prevent slime buildup.
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