It is not easy to grow a garden full of spring onions, unless you grow them yourself. They are extremely tolerant of cold weather but should be protected from frost. Seedlings can survive in some containers indoors during the winter months but are unable to withstand the frost. When spring is about to break and the first frosts are on the way, cover your bulbs with mulch, sparingly if at all. Wait until the last few cold days before starting to plant them so that their roots can have room to expand.
Sow spring onion seeds thoroughly in well rotted, weed-free soil in drills. Seeds can be 2-5cm apart from the next row in well prepared soil. For an early crop, seeds can always be started indoors in early January. Spring bulbs can also be sown during the entire growing season, except for the winter months when they are protected from freezing weather by covering them.
Planting conditions need to be right. Good growing conditions are ideal, but are completely dependent on the specific variety. This means that if you have never planted spring onions before, you may need to give them a bit more time before you get successful results. There are a number of different kinds of spring onions available, but none of them are very hardy.
Bulbs should be grouped according to their stage of growth and eaten as soon as possible. Frozen bulbs should be thawed and stored in the refrigerator if possible. Some bulbs are very hardy and able to tolerate being frozen. The best choice of bulbs for salads are those that are still slightly green and have plenty of green foliage. These are the ones that usually have a strong flavor and smell.
When it comes to cooking, the most popular choice is to use them with salads. One good thing about spring onions is that you can add them to almost any kind of salad, but this is only when they are fresh. Although they taste great raw, they are rather difficult to prepare. To make them easier to eat, you can slice them into thin slices and sprinkle them on top of salads. They will make for an excellent contrast - brightening up the colors of the salad, while adding an extra hit of spice.
A good way to cook spring onions is to cut them into thin slivers, then rub the bulb with olive oil before using it. Cook the bulb until it becomes translucent. When you are finished, just take the bulb out of the pan and place it on your plate. Using a sharp knife, cut off the length you desire. Be careful to not cut too much onion off - you will want the bulb to retain some of the onion flavor.
When you have time, why not serve the bulb as a part of a salad? Although you may be tempted to puree the green onions and season vegetables like peas and carrots with them, you should resist the temptation, since it is possible to overdo it with seasonings. If you have a food processor or a mincing machine, you could puree the green onions and the other ingredients, then transfer the puree to a serving bowl. You could also take the puree and spoon it onto a plate, but make sure the bulb is still intact.
If you have green tops on your onions, you will need to remove them before you can begin cooking the bulb. First put the green tops on the bottom of a saucepan and bring to a gentle boil. Once the green tops have softened, turn the heat down to low. Cover the green tops with water and let the onions simmer in their own water for about an hour or so, until soft.