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GREEN ONION

€1.56
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Green onions, also known as scallions or spring onions, are harvested before the bulb thickens and hardens. They are characterized by their long, green stem and tender, white root. Their flavor is milder and sweeter than that of dried onions, and they can be consumed both raw and cooked. Green onions are commonly used in salads, soups, stews, sauces, and other dishes. They are also known as scallions, chives, or spring onions. Green onions are rich in water, fiber, vitamins, and minerals, and have diuretic, antiseptic, and purifying properties.

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Botany

Green onions, also known as spring onions or scallions, belong to the Allium family and genus. They are a perennial plant that is grown as an annual and grow in clusters of green stems with long, thin leaves and a small bulb at the base. The leaves are green and hollow and have a mild, sweet flavor. Green onions do not develop large, fleshy bulbs like storage onions.

History of Green Onion

The green onion originated in Central Asia and has been cultivated for over 5,000 years. It was highly valued in ancient times and used for medicinal and culinary purposes. Egyptians used it as a symbol of life after death and used it to pay workers who built the pyramids. Romans consumed it in large quantities, and it was brought to America by European colonizers in the 17th century.

Agriculture

Green onions can be grown in different types of soil but prefer well-drained, nutrient-rich soil. They can be sown in the spring and are harvested when the stems are between 15 and 20 cm tall. Green onions can be grown from seeds or bulbs and can be planted in rows or groups. It is important to keep the soil moist but not waterlogged and fertilize periodically to get a good harvest.

Nutrients in Green Onion

Green onions contain a wide variety of nutrients beneficial to health. They are rich in vitamin C, fiber, and antioxidants. Additionally, they contain compounds like quercetin and allicin that have been linked to the prevention of cardiovascular diseases and some types of cancer. Green onions have also been shown to have anti-inflammatory and antibacterial properties.

Types of Green Onion

Scallion: Also known as spring onion, is a variety of green onion with a mild and sweet flavor. It is commonly used in salads, sauces, garnishes, and for decorating dishes. Scallions have a long and thin dark green leaf and a small, white bulb at the base.

Green Onion: This variety of green onion has a strong and spicy flavor and is larger than scallions. It is used to flavor dishes such as soups, stews, and egg dishes. Green onions have a long and wide dark green leaf and a large, pale yellow bulb at the base.

Red Onion: Although red onion is more commonly used in its dry form, it can also be found fresh. It has a sweet and slightly spicy flavor and is used in salads and Mexican dishes. Red onions have a long and thin dark green leaf and a large, purple bulb at the base.

White Onion: Also known as head onion, is a variety of green onion with a mild and sweet flavor. It is typically used in sauces, stews, and for decorating dishes. White onions have a long and wide dark green leaf and a large, white bulb at the base. These are just some of the most common varieties of green onion in cooking, but there are many more that vary in taste, aroma, and appearance. It is important to remember that the choice of green onion variety depends on the dish being cooked and the desired flavor.

Gastronomy

Green onions are very versatile in cooking and are used in many different recipes worldwide. They can be eaten raw or cooked and can be added to salads, soups, stews, rice and pasta dishes, sauces, and seasonings. They are also used as a garnish for meat and fish dishes. Green onions have a mild and sweet flavor and can be substituted for red or white onions in many recipes. There are several varieties of green onion that are popular in cooking and differ in taste, aroma, and appearance.

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