Spring Onion

Cultivated since prehistoric times, the versatile spring onion with its vivid green stem has long been a favourite to add a dash of colour to stir-fried dishes. The vegetable also gives a delicate onion flavour and crunch when eaten raw in salads, sandwiches and salsas. A sprinkling of crispy-fried spring onions adds another dimension to Asian dishes.

The Egyptians, Greeks, Romans and Chinese all planted and used this vegetable too. The spring onion is believed to have originated in the Far East and has been a favourite in China and Japan for centuries. Chives and spring onion appear in Chinese history records from 2000 BC.

Like its relative, the bulbous garlic plant, this plain-looking vegetable has been credited with amazing powers to cure colds, improve poor eyesight and even ward off evil.

Benefits:

1. Improves your bone density: Spring onions are loaded with high levels of vitamin C and vitamin K, both of which are essential for normal functioning of bones. Vitamin C helps in synthesis of collagen that makes your bones strong, while vitamin K plays a key role in maintaining the bone density.

2. Aids in respiratory function: Well-known for anti-bacterial and anti-viral properties, spring onions are one of the most commonly used natural remedies to treat viral infections, flu, common cold, etc. They are also found to stimulate the activity of respiratory system and aid in expelling sputum.

3. Maintain normal vision: Green onions contain carotenoids like lutein and zeaxanthin that exert an eye-protective effect. This green vegetable contains vitamin A that plays a vital role in maintaining normal vision and keeps your eyes healthy. They are also found to protect the eyes from inflammation and fight against macular degeneration.

4. Reduce risk of cancer: Green onions are rich in powerful sulphur-containing compound called allyl sulphide that helps in reducing the risk of developing colon cancer. Flavonoids also help in preventing cancer by inhibiting the production of xanthine oxidase enzyme, which causes damage to DNA and cellular tissue by production of free radicals.

5. Lowers blood sugar levels: Studies have shown that the sulphur compounds present in green onions help in lowering the blood sugar levels. This is achieved by increasing the levels of insulin, a hormone, which is essential for transportation of sugar in the blood to the body cells. So add this vegetable to your list of healthy vegetables.

6. Prevents stomach complications: Beneficial in relieving gastrointestinal problems, spring onions act as a powerful natural remedy to prevent diarrhoea and other stomach complications. In addition to this, they also improve your appetite. Being loaded with high amounts of fibre, this green vegetable helps your digestive system to function better.

7. Protects against infection: Sulphur, a mineral, present in spring onions inhibits fungal growth, while vitamin K helps in clotting of blood. They are also found to enhance the blood circulation and absorption of vitamin B1 by the body thereby reducing stress and tiredness. Vitamin C acts as a powerful antioxidant that protects the body tissues from damage and inflammation.

Serving way:

• Spring onions (the bulb and the leaves) can be used raw in salads, as a garnish or cooked as part of Asian stir-fry dishes.

• They add a depth of flavour when used in soup, noodle dishes and in salsa.

• Chopped spring onions in soy sauce with some chopped chilli and rice vinegar makes a great dipping sauce.

• For a Greek-inspired dish, mix finely sliced spring onions with herbs, salt, pepper and olive oil. Place this mixture between sheets of oiled filo pastry and bake until golden and crisp.