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bulbed green onions
Descrição
How we grow it:
These are grown the way onions should be — slowly, in soil enriched with natural compost and no chemical inputs. We let them develop a proper bulb at the base while keeping the green tops fresh and vibrant. The result is a vegetable that gives you the best of both worlds: the mild sweetness of a spring onion and the depth of a young bulb onion, all in one.
The onions:
A small but defined bulb at the base, with long, fresh green tops — mild, clean, and versatile. Less sharp than a mature onion, more substantial than a spring onion. You can use every part: the whites and light greens for cooking, the darker tops as a fresh herb finish.
Ordering details:
- Unit: Sold by the bunch (3-4 heads)
- Harvest: Lifted fresh on Wednesday morning, delivered the same day
How to use them:
Slice the bulbs and soften in butter or olive oil as a sweet base for soups, risottos, or egg dishes. Grill whole on a hot pan or barbecue — they caramelise beautifully. Chop the green tops and scatter over finished dishes the way you'd use chives. A workhorse ingredient that earns its place in any kitchen.
These are grown the way onions should be — slowly, in soil enriched with natural compost and no chemical inputs. We let them develop a proper bulb at the base while keeping the green tops fresh and vibrant. The result is a vegetable that gives you the best of both worlds: the mild sweetness of a spring onion and the depth of a young bulb onion, all in one.
The onions:
A small but defined bulb at the base, with long, fresh green tops — mild, clean, and versatile. Less sharp than a mature onion, more substantial than a spring onion. You can use every part: the whites and light greens for cooking, the darker tops as a fresh herb finish.
Ordering details:
- Unit: Sold by the bunch (3-4 heads)
- Harvest: Lifted fresh on Wednesday morning, delivered the same day
How to use them:
Slice the bulbs and soften in butter or olive oil as a sweet base for soups, risottos, or egg dishes. Grill whole on a hot pan or barbecue — they caramelise beautifully. Chop the green tops and scatter over finished dishes the way you'd use chives. A workhorse ingredient that earns its place in any kitchen.
