Spring onion / scallion

Spring onion, the everyday long green allium, sold in bunches. In soup work the white base is simmered (or fried with ginger to prep fish), while the green tops are cut into rings and scattered over the finished bowl for a fresh, pungent lift.

TCM properties

Nature · warming　Flavour · pungent　Meridians · lung、stomach

Traditional food therapy

In Cantonese food therapy the white of the spring onion is traditionally used to promote sweating, release the exterior and unblock yang, the everyday warming touch of the soup kitchen.

Cautions: read first

• Keep it moderate if your exterior is weak and you sweat a lot
• Suits most people

Preparation

Cut into lengths and fry it with ginger and the fish to take the fishy smell away, or chop it finely and scatter it over just before serving.

Origin

Grown throughout China. Supermarket staple; Australian supply is locally grown. In Sydney greengrocers shallots or eschallots usually means spring onions, while in Melbourne and on packets shallot means the bulb; say spring onion and the confusion goes away

Availability in Australia

Easy to find

Pairs well with