Spring onions are in season and, like their cousins garlic, leeks and onions, are packed with surprisingly broad array of nutrients. They containvitamins A, C and B6, thiamine, folate, the minerals potassium, copper, manganese, iron and even calcium .
Eating seasonal food is good for you, good for the planet and – generally speaking – economical. During the current health crisis, eating well is more important than ever.
Even if we are fortunate to be in good physical health, the combination of changed routines, social distancing, concern for the health of our friends and loved ones, etc. creates stress and uncertainty. Stress, as we know, affects our immune system, meaning we need to be extra careful to give our body the best care we can.
Buying a few bunches of fresh spring onions is a great way to add savour to your cooking while boosting your nutrient intake.
One simple way to enjoy them is chopped and quickly sauteed in olive oil with fresh green beans or peas — a squeeze of lemon juice and sprinkle of salt finishes the dish.
Another simple way to enjoy them is to steam or boil new potatoes (also in season) and toss them with finely chopped spring onions, dill, some course ground black pepper, sea salt and olive oil. This makes a great side dish and can be enjoyed cold as a snack.
What’s your favourite spring onion dish? Share in the comments!