Dishes with a subtle bite

Crisp and slender spring onions have a milder flavour than their larger cousins and perk up a variety of savoury dishes

weet and pungent, spring onions are delicious to eat, whether raw in a salad or cooked, as their flavour is milder than that of the common onion. Their lush green tops can also be chopped up and used as a garnish, like chives. They are often confused with the very similar green onions and scallions, as all are in fact young onions, harvested before they have the chance to swell. However, spring onions are more mature than the other two, and can be identified by their larger, rounder white bulb at the base of the long, slender, tubular leaves. Although grown all year round, British varieties are at their best from May to September. Those with firm, unblemished bulbs, the white root hairs firmly attached, and bright tops should be chosen for eating. They do not keep as long as the common onion and are best used within four or five days. Spring onions are rich in vitamins, including vitamin C, B2, A, K and thiamin. In addition, they are a good source of magnesium, potassium and fibre, have antibacterial properties and are linked to good heart health. s