hagymaszárak

Hagymaszárak are the above-ground parts of the onion plant (Allium cepa), including the green leafy tops and slender stems. In Hungarian usage the term refers to the green growth that emerges from the bulb, which can be harvested while the bulb is still developing or after mature bulbs are formed. The greens are commonly referred to as onion greens or green onions in many culinary contexts.

Culinary use and flavor: Hagymaszárak have a milder onion flavor than the bulb, and their tender greens are used as a herb or vegetable. They can be chopped fresh for salads, sprinkled as a garnish, or sautéed as part of dishes such as soups, stews, omelets, sauces, and potato meals. In Hungarian cooking they appear in soups and stews for aroma and color, and the greens can often substitute for chives or scallions in simple preparations. Older, tougher stalks are usually less suitable for raw use.

Cultivation and harvest: Onion greens are produced by many onion varieties. They can be grown from sets, transplants, or directly sown. Harvest the tops when they reach about 15–25 cm in height for the best tenderness; cut above the soil, leaving the bulbs to mature if desired. In warm weather, onions may bolt and form a flowering stalk, which can alter flavor and texture of the greens.

Storage and nutrition: Fresh hagymaszárak keep best refrigerated, ideally wrapped in a damp towel or stored in a perforated bag, and are best used within a week. They are low in calories and provide vitamin C, dietary fiber, and minerals; the greens generally offer more aroma and a fresher taste than older, thicker stalks.