Frühjahrszwiebel

Frühjahrszwiebel, also known as spring onion or green onion, refers to several cultivars of the genus Allium that are cultivated for their mild onion flavor and the absence of a large, mature bulb. Unlike bulb onions that are harvested when their bulbs are fully developed, Frühjahrszwiebel are typically pulled from the ground before the bulb has significantly enlarged, or are specific varieties that do not form large bulbs at all. They are characterized by long, hollow green stalks and a slender, underdeveloped white or pale green base.

The term Frühjahrszwiebel can encompass a range of onions including scallions, which are young onions harvested before bulb formation, and bunching onions, which are specific varieties bred to grow without forming a large bulb. These onions are a staple in cuisines worldwide, prized for their fresh, pungent taste that adds zest to salads, stir-fries, soups, and as a garnish. They can be used raw or lightly cooked, with both the green stalks and the white base being edible.

Cultivation of Frühjahrszwiebel is relatively straightforward, often grown from seed or sets. They prefer well-drained soil and a sunny location. Their quick growth cycle and versatile culinary applications make them a popular choice for home gardeners and commercial growers alike. The harvest time is flexible, allowing for a continuous supply throughout the growing season.