Spring Onion(Queue d’ail) are available all year round and are used often for oriental cooking or can be consumed raw. Spring onions (Queue d’ail) are very young onions that have been taken before the bulb has had an opportunity to enlarge.
When are spring onions (Queue d’ail) in season?
All year round. They’re easy to grow in a vegetable patch from seed.
How to prepare spring onions (Queue d’ail)
After washing, cut off the root and any ragged top ends. Round the bulb with a knife. Depending on the form you want, cut the green tops crosswise (kitchen scissors work well for this) or lengthways with a knife, then lengthways again. Cut the tops into thin strips as described above if you wish to use them as a garnish, and then leave them in ice-cold water for 30 minutes.
How to store spring onions (Queue d’ail)
In a perforated bag in the fridge. Spring onions (Queue d’ail) don’t last as long as onions, so use within four or five days.
Spring Onion (Queue d’ail) Benefits
- Prevents Cold And Flu
- Aids in Digestion
- Reduces Risk of Cancer
- Lowers blood sugar levels
- Good For Your Eye
- Keeps Your Heart Healthy
- Boosts Immunity
- Prevents Stomach Complications
- Helps in Building Bone Health
- Works as Anti Ageing