Vegetable - Spring Onion - Other Tips

Spring Onion

1. Selection :
   • In the stores, buy clean, uniform, firm, crispy stalk about pencil thin size featuring well-formed, green colour tubules. Avoid over-mature, yellow leaves as they are more pungent and have a strong flavour like that of onions. Furthermore, avoid those with withered, yellow discoloured, dry tops.
2. Safety profile :Scallions handling may cause mild irritation to skin, mucus membranes, and eyes but to the very less extent than other allium members like onion. This is due to release of allyl sulphide gas while chopping or slicing them. The gas when mixed with moisture (water), convert to sulphuric acid.
3. Storage :
   • Once at home, wash in cold water, gently pat them dry using moisture absorbent cloth and store inside the refrigerator placed in a perforated plastic bag set at high relative humidity. Well- preserved scallions should last for a week to 10 days.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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