Organic - Spring onion - White Lisbon

Seeds:  150  / Botanical name:  Allium cepa

Forget about buying spring onions from the supermarket

White Lisbon onions are a traditional, fast-growing salad onion with a long, white stalk. Their flavor is significantly more pronounced than that of typical spring onions from the supermarket. Spring onions are perennial, clump-forming plants that reach a height of 30 to 80 centimeters. Compared to conventional onions, their bulbs are not clearly separated from the foliage.

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

In the kitchen:  Your spring onions are ready to harvest approximately three months after sowing. Harvesting involves pulling the entire plant out of the ground. Alternatively, you can simply cut off the green parts of the plant and leave the tiny bulbs in the soil. This allows you to harvest again 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. The aromatic leaves are most commonly used in cooking. 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.