Post #403 2 Things I Bet You Didn’t Know About Spring Onions

August 14, 2015 at 3:54 PM | Posted in Uncategorized | Comments Off on Post #403 2 Things I Bet You Didn’t Know About Spring Onions

Today’s post is late because today was a very busy day in our household.  We started early, leaving the house at 8am and the dogs looking confused.  We had errands to run in Annapolis and wanted to try to beat the traffic as much as possible.  And wouldn’t you know, our GPS took us the long/wrong way to our destination, and at one point, I’m trying to navigate our Jeep SUV down a one way street with cars parked on both sides and a narrow driving lane that left us both gasping and shaking as we emerged unscathed but sweating.  As soon as we finished the first task, the following tasks rearranged themselves and suddenly half of what we wanted to do didn’t seem nearly so important anymore and could easily be done closer to home.  So back to the Eastern Shore we ran.  Once everything was done, we arrived home with lunch in tow and it was nearly 2pm.  But all the tasks but one were done, and that one I can do tomorrow.

Okay, now on to a kitchen hack.  Quite a while ago, I read on the internet (and they can’t put it on the internet if it isn’t true, can they?) that if you cut spring onions about an inch to an inch and a half above the roots, and put the roots in water, they’ll re-sprout and you can harvest them.

So what are spring onions?   These:


They go by different names, but most commonly they’re called Spring Onion, Green Onion, or Scallions.  The root bulb is typically non-existent, but there is one variety that does have a larger root ball the resembles a very small onion.  Unlike what I used to believe when I was a kid, these are not just immature onions, but a different plant altogether.  They have a milder onion flavor and every part can be used from the white stems just above the root, all the way to the end of the hollow green leaves.  They can be used whole or chopped into pieces of any size you like.  You can put them raw into salad, or float them as a garnish in a soup (put them in just before serving), or can cook them into sauces or other vegetables.  I’ve recently started adding them to fried cabbage where they give the dish a whole new level of flavor.

Up till recently, I’ve always just tossed the roots and never thought of it again.  But I’ve been reading a lot of kitchen hacks on the internet over that last few months and one stuck in my mind.  For those who aren’t aware, a “hack” whether it’s a kitchen hack, a life hack, or a writing hack, whatever kind of hack you got, is simply a short cut for doing something complicated or a way to use something in a way you never knew before.  One of those kitchen hacks was about the Spring onion.  If you cut the stalk right about where the lower red band is in the picture above, and stick them into a container of water, they will grow again.  Really and truly, they will.  You can get another 3 or 4 crops out of them.

Last Tuesday, I decided to make a pork roast for dinner.  I made rice to go with it and decided to make fried cabbage.  I cut one bunch of Spring onion into it, then plopped the root bundle into a plastic cup of water I was using to sprout another bunch.  After four days, this is the result.  They’re the bunch in the front.

Spring Onions

By the way, that’s Buddy in the background wondering what the heck I’m doing in the kitchen and hoping something drops on the floor for him to eat.  It didn’t so the poor guy went hungry.  So I’m going to do this from now on.  It’s like getting free onions!  And free is always good with me.  The bunch in the back I’ve harvested twice now since the middle of July.  At one point the stalks were over two feet high and getting in the way.

I haven’t tried it yet, but I’ve heard you can do the same thing with Romaine lettuce.  Can’t wait to try that one cuz we love salad in our house.

One use for Spring onion (since we’ve got so much we have to use them up) is a wonderful dish called Spring onion pancakes.  You’ve seen these at various Chinese restaurants and they’re so good.  You’d think it was as easy as making a pancake batter and adding the chopped onion but it’s not.  It’s not hard, but it is a step or two above easy.

  • 1 3/4 flour
  • 3/4 cup self rising flour
  • 1 cup boiling water
  • 2 tsp vegetable oil
  • 2 bunches spring onions thinly sliced

Combine the 2 flours in a large bowl. Stir in the vegetable oil. Pour in half the boiling water into the flour and begin stirring immediately, then use your hands to combine into a dough.

Add the remaining boiling water as needed. Cover the dough and let it rest for 2 hours.

While the dough is resting, wash and dice the spring onions.

Turn the dough out onto a lightly floured surface, knead briefly, then cut into thirds and continue kneading until the dough is smooth and elastic.

Roll each of the three sections of dough out into a flat piece approximately 1/2 cm or 1/4 inch thick. (If desired, you can make a thinner pancake, about 1/8 inch thick)

Brush the pancake with a bit of oil, and sprinkle with spring onion pieces. Roll up the pancake and cut into 7 – 8 pieces.

Use the palm of your hand to flatten each piece. Roll out again.

Heat a bit of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown, being sure to sprinkle with a bit of salt during frying.

While cooking, press down on the center with a spatula to make sure the pancake cooks.

Serve whole or cut into wedges. Serve plain or with soy sauce or another dipping sauce if desired.  I use these as a side for chicken or pork chops.  I also like them cold for lunch with a little sour cream, but I’m strange that way.

Spring Onion Pancake

So, before we left for our errands this morning, I took out some chicken to thaw so I could grill that up and make the spring onion pancakes.  By the time we got home, the chicken was thawed and I put it back in the fridge.  Over the afternoon, as I worked on various things, including this blog, my energy level started dropping.  It’s come time to make dinner.  Here’s what we’re having:

pepperoni pizza

Have a great weekend and as always


Create a free website or blog at
Entries and comments feeds.