Reap the benefits of these seasonal treasures.
One of the first plants to come up in my garden are evergreen bunching onions (Allium fistulosum). A wise neighbor taught me that you can plant these cold-hardy onions one spring from seed, and if you leave some bulbs in the ground, green onion shoots will come the next year. Bunching onions also are called green onions and are a bit bigger than scallions (Allium cepa). Scallions have tender leaves, a long white shank, and a tendency not to form a bulb, whereas bunching onions have bigger bulbs, thicker, juicy stalks, and more onion flavor. Wild onions (Allium schoenoprasum), which are more like chives, are another spring favorite. These have a thin and tender stalk, purple flowers, and a more delicate flavor. I don’t usually harvest the bulbs or bottoms because I want them to grow back, and they are so small. All have edible flowers, though I find the flower to be the least tasty part of the plant because it can be a bit dry and bland. It can, however, offer color to dishes.
All of these spring onions are wonderful ingredients that add some green and freshness to many meals. They are delicious on salads, added to stir-frys, and mixed with eggs. They also are great ingredients for condiments, in ginger scallion sauce, for example, which can be used as a marinade for fish or chicken, spread on bread, or atop many dishes (eggs, rice, etc.). A favorite way to use them is in one of multiple sauces with a slow-cooked pork shoulder and rice wrapped in lettuce such as with the sauce shown in this recipe.
Ginger Scallion Sauce with Bunching and Wild Onions
(courtesy of Kristin Link, contributor, edible Alaska. Makes 6 servings or 1 cup)
½ cup neutral oil, such as peanut
2 teaspoons (about 3 inches) ginger root, grated
1 cup bunching onions, white and green parts, or wild chives, minced
1 teaspoon tamari (optional)
1 teaspoon rice wine vinegar (optional)
Dash of fish sauce (optional)
Heat oil until almost smoking. Put grated ginger and minced onions in a bowl. Pour hot oil over top and mix it in. For a more savory sauce, especially for meat or fish, add tamari, vinegar, and fish sauce. Mix well.
