Don’t let your extra spring onions go to waste. We have some great uses for them here!
We know sliced spring onion makes a perfect garnish – go the extra mile by turning it into green salsa to serve with steak tacos. Try our recipe for steak tacos with spring onion and pepita salsa verde.
Spring onion is a great addition to meals, but why not make it the hero dish? For a smoky side, brush leftover spring onion with olive oil. Cook on a hot chargrill, turning occasionally, for 3-4 minutes or until lightly charred. Serve with grilled meats or seafood and lemon wedges.
Use up 4 spring onions in our tangy kimchi recipe at coles.com.au/kimchi. Serve the kimchi over fried rice, or add it to Asian-inspired burgers.
Jazz up naan bread by kneading sliced spring onion into the dough. See how it’s done with our Tandoori lamb with spring onion naan recipe.
To keep spring onion fresh, store in a jar on your kitchen windowsill, root-side down, with enough water to just cover the roots. Or, cover the jar with a sealable bag and store in the fridge. Change the water every 2 days.
Don’t throw spring onion roots away – use them to grow your own. Cut the spring onions 2-3cm from the root. Use the spring onion tops in your cooking and plant the roots in a pot with potting mix (make sure a little of the white stem is still visible above the soil). Place the pot in a sunny spot on your windowsill and water regularly to watch it grow.
Did you know you can freeze spring onions? Wash and dry well, then thinly slice and spread over a lined baking tray. Freeze for 2 hours. Transfer to a sealable bag and freeze for up to 3 months. Thaw in the fridge to use in salads or salsas, or use straight from the freezer in stir-fries.