Organic - Spring onion - Japanese Ishikura

Seeds:  150  / Botanical name:  Allium fistulosum

The most popular variety in Japan - Ideal for Asian curry dishes

The Japanese Ishikura is one of the easiest-to-grow spring onions to produce, as it doesn't form bulbs. It features long, white, noticeably thick stalks and fresh green, upright leaves. Its flavor is a mild blend of onion and chives. Spring onions are perennial, clump-forming plants that reach a height of 30 to 80 centimeters. Unlike traditional onions, their bulbs are not clearly separated from the leaves.

Natural habitat:  They originated in the Orient and spread to Europe via Russia.

In the kitchen:  Spring onions are ready to harvest approximately three months after sowing. Harvesting involves pulling the entire plant from the ground. Alternatively, you can simply cut off the green parts of the plant and leave the tiny bulbs in the soil. This allows for a second harvest after just three to four weeks. If you leave at least 2.5 centimeters of green on the plant, the spring onions will continue to grow and develop thicker bulbs. In cooking, it is primarily the aromatic leaves that are used. They can be eaten raw, sliced ​​into salads, or sprinkled over soups and quark dishes just before serving to enhance their flavor – this way, the onions retain their aromatic taste. Spring onions are also excellent in Thai curries and other Eastern dishes. They shouldn't be fried or steamed for too long or at too high a temperature, as the delicate stalks can quickly lose their aroma or burn. Spring onions are more sensitive than regular onions. They will keep in the refrigerator for about a week. After that, the bulb becomes woody and the green stalks wilt.