These are most used in Asian and Latin American cooking, but they are great in a wide variety of dishes because they have a very mild flavour. The white and greenish ends have a much stronger flavour than the leaves and are better cooked. The green straight leaves are very mild and are great in both cooked and raw preparations, or as a garnish in soups, salads, or chilli cheese fries.
Sliced Spring Onions
Diced Spring Onions