Onion leaves are more commonly known as green onions or feather onions. These green tubular appendages are used in food as widely as onions, and their health benefits are enormous.
Onion leaves are unripe roots of the onion family (onions, shallots, etc.) Scallions are harvested quite early, before the onion growing underground reaches maturity. Late shoots have a more fibrous structure and a pronounced bitterness and are poorly suited for food. To obtain juicy young green onions, the bulbs are planted fairly densely in the ground to slow down their growth. Unlike onions and shallots, which are characterized by large bulbs, onions do not form a large root vegetable, but are cultivated exclusively for crispy green shoots. Batun leaves appear as long, hollow tubes that rise on a small, oblong bulb.
Green onions keep in the refrigerator for an average of 7-10 days.
Useful properties of onion leaves
Green onions contain only 31 calories per 100 grams of product. It is very rich in flavonoids, antioxidants, fiber, minerals and vitamins compared to its onion cousins. It is also scientifically proven that green onions have antibacterial, antiviral and antifungal effects. It is recommended for people suffering from blood pressure disorders. Green onions are rich in vitamins A, C and K. By the way, it is one of the richest sources of vitamin K. 100 grams of the product contains 172% of the recommended daily value of this vitamin. And, as you know, it plays an important role in the formation of bone tissue, as well as the protection of brain cells, and is even used to prevent Alzheimer's disease. Green onions are also a source of B vitamins and important minerals such as copper, iron, manganese and calcium. Green onion shoots replenish the body with essential substances such as pyridoxine, folic acid, riboflavin and thiamine. And folic acid is necessary for the body of a pregnant woman, since a sufficient amount of it reduces the risk of developing neural tube defects in the fetus.
Green onions can also be grown at home. For this, onions must be planted on a cotton pad well moistened with water. Water must be added to the pan as it dries. The first shoots will appear in a few days.
Cooking use
Before cooking, green onion shoots are peeled, removing 1-2 layers, and then washed in cold water. Traditionally, green onions are used in recipes where the delicate aroma of the onion is required, but its pungent flavor is not required. In addition, green onions, cut into rings, reeds, or diagonally, refresh and decorate the dish. It is added to fresh vegetable salads. Also, feather onions can be used in the preparation of all kinds of meat, fish, vegetable stews. Pastries stuffed with green onions and eggs are extraordinarily tasty. In Asian and Pan-Asian cuisine, green onions accompany noodle and rice dishes.
