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Origin and characteristics:

The origin of spring onions goes back to China and over 2.000 years ago.

Spring onions are very high in water and this plant is often used with medicinal purposes in the Chinese culture. Not only is that, but the use of spring onions frequent in the cuisine of countries like Cambodia, Thailand, Malaysia and China.


Spring onions can be found all year; however, they are at their best during spring and summer seasons.


For those who always struggle with high cholesterol, blood sugar and those who have been diagnosed with high blood pressure, you will be glad to know that spring onions can decrease both when introduced in a balanced diet. This is thank to the amount contained of allyl propyl disulphide and chromium.


Onions are full of flavor when grilled and eaten on their own, but when added to soups, salads and stews, this plant enhances the flavor of every recipe.

A very easy and delicious recipe is butter-braised spring onions with chives. The only ingredients required are 8 spring onions, 4 tablespoons of unsalted butter, and 1 teaspoon of fresh chives.

Using a skillet, lay the spring onions adding 2 tablespoons of butter and half a cup of water. Bring to boil and leave to simmer until the greens and the bulbs are tender (20 – 25 minutes). Once ready, lay the spring onions on a plate and keep simmering the cooking liquid until had been reduced to a couple of tablespoons. Add the other two tablespoons of butter and whisk. Coat the onions on the sauce and top with thinly chopped chives.


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