Used in countless dishes. From salads and soups to stir-fries like noodles and fried rice, spring onions enliven the taste buds without being overwhelming. Their aroma is gentle yet uplifting. Spring onions are especially popular in Malaysian cooking and are used across various cuisines worldwide. Quiet in character, they add depth to flavour and aroma without dominating a dish (GRILLED SALMON WITH SPRING ONION).
In Malaysia, they are known as spring onion or daun bawang, meaning onion leaves. In other parts of the world, they are referred to as green onions, scallions, bunching onions, or Welsh onions. Regardless of the name or how they are used, spring onions are widely available and easy to buy, making them a suitable herb for urban gardening at home (URBAN GARDENING BENEFITS).
How to Grow
Spring Onions at Home
Spring onions are one of the easiest herbs to grow. There’s nothing complicated about it. They can be grown from onions or shallots that are near expiry. Instead of throwing them away, they can be repurposed for planting, making this a simple way to practice mindful gardening and reduce kitchen waste. Fresh onions or shallots can also be used. Even those that have been sitting in a basket can be planted directly into soil.
Spring onions are not fussy about soil. Most soil types work well, especially mixed soils, which are easily available at nurseries or online stores. Some even come with compost added, helping keep the soil damp for longer and reducing watering time.
100% sandy soil
should be avoided, as it doesn’t support herbs properly, including spring
onions. Clay soil is also best avoided, as it tends to harden and can prevent
water from reaching the roots. Clay soil also requires more frequent watering.
After filling
your pot or planting area with soil, place the onions or shallots in position
and press them in lightly. Make sure they sit well, with the bottom part in the
soil so the roots are covered. Water gently and set aside.
The same
applies when growing spring onions directly in the ground. They need to sit
firmly in the soil; otherwise, they may fall over as they grow. If that
happens, watering can damage the stalks and affect healthy growth.
Growing Spring
Onions in Pots or on the Ground
Choose a pot
that fits the number and size of your onions or shallots. Place some coconut
husk or gravels (tiny loose stones) at the bottom to help with drainage, and
make sure the pot has holes at the base. Place the onions or shallots in the
soil, press them in gently, water lightly, and set the pot aside.
When growing
spring onions on the ground, the steps are much the same. The onions or
shallots need to be planted firmly and spaced well. The attached YouTube video
follows the same steps and provides useful tips and extra details for
beginners.
Overwatering can cause wilting and root rot. Always check the soil before watering. If it feels dry, it’s time to water. The water level needs to be just right to support healthy growth. When growing on the ground, frequent heavy rain can also cause damage. Checking the soil regularly helps ensure the plants remain healthy.
Spring onions grow well in light sunlight or indoors where they still get natural light. Gentle morning sun works for both pot-grown and ground-grown spring onions. When planting on the ground, choose a spot that receives enough light but avoid strong, direct sunlight, which can make the leaves wilt, turn yellow, or slow down growth.
Fertilising
Spring Onions
For small-scale
urban gardening, spring onions generally do not need fertiliser. When grown at
home in small quantities, they grow naturally and are considered organic.
Growth can be noticeable within just a few days.
Regrowth of
Spring Onions
At home, spring onions snipped for cooking usually do not grow back. Commercially grown spring onions, however, are said to regrow. Also, hone grown ones tend to more slender, thinner and smaller. This may be due to different growing methods or specific fertilisers compared to home-grown ones.
Onions or shallots left in the soil act as natural fertilisers over time. They improve soil quality and help other herbs nearby. Even better, spring onions are pest-free. Bugs and insects tend to avoid them, making them even easier to grow at home.
Spring onions (also called green onions or scallions) are a versatile ingredient in home cooking. They can be used in dishes across different cuisines, adding aroma, mild sweetness, and fresh green color. Here are some ways to use spring onions in cooking.
Spring Onions
in Salads
Sliced spring onions can be tossed into both vegetarian and non-vegetarian salads. They add a fresh crunch and mild flavor. To keep them crisp, eat salads with spring onions immediately. Leftovers may become soggy, but the flavor is still there. Using fresh green onions in salads is a simple way to boost flavor naturally.
Spring Onions
in Soups
Spring onions
can be added as a garnish for hot soups. Thinly sliced, they enhance aroma and
add a subtle sweetness. They can also be simmered with other ingredients to
create a flavorful stock. Adding spring onions to soups is a quick way to lift
the taste without overpowering the dish.
Savory Dishes
with Spring Onions
Spring onions
work as a finishing touch for savory dishes. Added after cooking, the steam
releases their fresh aroma. They also add vibrant green color, making
home-cooked meals look appealing while enhancing flavor.
Stir-Fried
Vegetables with Spring Onions
Spring onions
can be added to quick stir-fries. In Chinese cooking, vegetables and onions are
tossed over high heat in a hot wok for seconds. Even simple dishes like
scrambled eggs or omelettes benefit from the flavor and color of spring onions.
Using green onions in stir-fried vegetables is a staple in easy home cooking
recipes.
Using Spring
Onions in Thai Cooking
In Thai
cuisine, spring onions are often blended with herbs like coriander roots and
green chillies for curry pastes. They also go into spicy sour soups, seafood
dishes, and stir-fries. Incorporating spring onions in Thai cooking brings
fresh aroma and mild sweetness to traditional recipes.
Spring Onions
in Malaysian Cooking
Spring onions are used in Malaysian cooking, from soups to savory dishes and stir-fried vegetables. Usage varies among ethnic groups: Chinese cooking uses them more frequently, Malay dishes use them moderately, and Indian cuisine typically prefers curry leaves and coriander leaves. Green onions are an essential herb in Malaysian home recipes (VEGETABLE STEW IN COCONUT MILK).
When spring onions are grown within the home compound, they are freshly harvested. The green leaves can be snipped and used for cooking straight away. However, when there is excess growth, or to prevent wilting due to weather conditions, spring onions can be stored in simple ways to keep them fresh for longer.
Refrigerator
storage
Wrap the spring onions in a damp paper towel and place them in a plastic bag in
the fridge. This keeps them crisp for up to a week.
Jar method
Place the spring onions upright in a small jar with a little water covering the
roots. Loosely cover the tops with a plastic bag and change the water every
couple of days.
Freezing for
later use
Chop the green and white parts and freeze them in an airtight container or
freezer bag. They work well in cooked dishes like soups or stir-fries, though
frozen onions lose their crispness and aren’t ideal for salads.
Trimming and
cleaning
Before storing, trim the roots and remove any wilted or yellow leaves. This
helps prevent decay and keeps the onions fresh longer.
Separate parts
for best use
The white part is best for cooking in soups, stir-fries, or other dishes. The
green tops are ideal for garnishing or adding to salads.