- Known As: Spring Onion: Hari Pyaj: Ola Kanda; Scallions; Salad Onions.
- Appearance: Spring onions have long, tubular green leaves that grow from a small white bulb at the base. The green tops are hollow and have a crisp texture, while the bulbs are slightly rounded and may be tinged with pink or purple.
- Flavor: Spring onions have a mild, onion-like flavor. They are less pungent than mature onions, making them suitable for raw consumption as well as cooking. The green tops have a fresher, grassier flavor, while the bulbs are slightly sweeter and milder.
- Texture: The green tops of spring onions have a crisp, crunchy texture, while the white bulbs are tender and slightly firm. Both parts of the onion are edible and can be used in various culinary applications.
- Nutritional Content: Spring onions are low in calories and rich in vitamins, minerals, and antioxidants. They are a good source of vitamin C, vitamin K, vitamin A, folate, and fiber. Consuming spring onions may help support immune function, bone health, and digestive health.
- Culinary Uses: Spring onions are a versatile ingredient used in a wide range of dishes. They can be eaten raw in salads, salsas, and garnishes, or cooked in stir-fries, soups, omelets, and sauces. Both the green tops and white bulbs can be used, although they may be prepared and cooked separately depending on the recipe.
- Harvesting: Spring onions are harvested when the green tops are still young and tender, typically before the bulbs have fully developed. They are often sold with their roots still attached, either in bunches or individually, to maintain freshness.
- Storage: Spring onions should be stored in the refrigerator, either wrapped in a damp paper towel or placed in a plastic bag, to maintain crispness and freshness. They can also be stored in a glass of water with the roots submerged to keep them hydrated.
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