Frühjahrszwischenfrucht

Frühjahrszwiebel, often translated as spring onion or green onion, refers to young onions harvested before the bulb has fully developed. These vegetables are characterized by their long, hollow green stalks and small, slender white bases. They are a popular ingredient in cuisines worldwide, prized for their mild, slightly pungent flavor that adds a fresh, oniony note without the harshness of mature onions.

The cultivation of Frühjahrszwiebel involves sowing onion seeds closely together, allowing them to grow for a short period. The greens are harvested before the plant has a chance to form a substantial bulb. This allows for multiple harvests from the same planting, as the plant continues to produce new shoots. The entire plant, from the green tops to the white base, is edible and can be used in various culinary applications.

Frühjahrszwiebel can be eaten raw, adding a crisp texture and vibrant flavor to salads, salsas, and as a garnish for soups and stir-fries. They can also be lightly cooked, where their flavor mellows and sweetens, making them suitable for inclusion in omelets, pasta dishes, and grilled skewers. Their versatility and mild taste make them a staple in many kitchens, providing a quick and easy way to enhance the flavor and visual appeal of a wide range of dishes.