Spring onions.

Spring onions have white bases and long, hollow green leaves with a fresh, mild onion flavour. In Thai kitchens they are used as both a cooking ingredient and a finishing touch, scattered over a bowl just before serving.

Ways to use it

• Slice thinly and sprinkle over noodle soup, rice porridge or fried rice.
• Chop into a Thai omelette or a minced pork patty.
• Cut into long pieces and stir fry with beef or tofu.
• Mix into a dipping sauce or a spicy salad with lime and chilli.
• Use the white part first in the pan, and the green leaves at the end.

Storing it

Do not wash the bunch before storing. Keep it in a container lined with paper towels in the fridge drawer, and use it within a few days. Spring onions are often eaten raw, so rinse them well under running water just before use, rubbing the leaves gently and checking between them.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.