Comments on: The Joys Of Spring Onions

By: Mothers Day Flowers

Mothers Day Flowers — Mon, 14 Feb 2011 11:48:14 +0000

I never knew about the other names for spring onions and I have never made them look as pretty as you either! The sauce sounds yummy, I can’t wait to try it out! Thanks for sharing!

By: C Is For Celery

C Is For Celery — Mon, 01 Feb 2010 12:17:05 +0000

[...] asian style in spring onion sauce [...]

By: Daily Spud

Daily Spud — Fri, 30 Jan 2009 23:22:20 +0000

Chef E: what’s not to love?!

Marc: redneck? nah, I wouldn’t call you that at all :)

Duo Dishes: lovely alliteration indeed!

Jenni: I too think fresh coriander / cilantro is delightful, can’t get enough of the stuff

By: Jenni

Jenni — Thu, 29 Jan 2009 00:11:02 +0000

Here in the US (or at least in my kitchen) the fancy word is “scallion.” Funny, that. Also, we make a distinction between coriander the spice and the leaf of that same plant. We call the leaves cilantro. I love it in guacamole; it’s equally at home in Mexican and Asian dishes. Kind of odd, but I’m not a culinary anthropologist. I’m sure there’s some sort of explanation.

I have a friend who hates cilantro so much that he rather meanly called me a “freak” for liking it. :( Lots of people seem to think that it tastes like soap. I think it is lemony and delightful.

By: The Duo Dishes

The Duo Dishes — Wed, 28 Jan 2009 22:49:41 +0000

Scallions, sesame and soy sauce were made for each other as is evidenced by their lovely alliteration!

By: Marc @ NoRecipes

Marc @ NoRecipes — Wed, 28 Jan 2009 20:58:50 +0000

LOL… call me redneck, but I’ve always called these green onions. Since I started blogging I noticed everyone else was calling them scallions, so I figured that was the fancy name:-)

By: Chef E

Chef E — Tue, 27 Jan 2009 04:25:08 +0000

Very artistic…I love spring onions…I love onions…

By: Daily Spud

Daily Spud — Mon, 26 Jan 2009 23:40:22 +0000

History of Greek Food: welcome! I just love these fellas (whatever they’re called) in salads and pies and all sorts of things…

Reeni: thanks for stopping by – I’m an onion lover too – raw, yes, bring it on, but for the really pungent stuff, it needs to be in small doses, so I avoid that really stinky onion breath :)

Maggie: it is a great sauce, I love it!

By: Maggie

Maggie — Mon, 26 Jan 2009 13:29:32 +0000

The sauce sounds wonderfully flavorful. We use all the names around our house but green onions is the most common. I really like adding them at the end cooking, even in dishes with regular onions for the bright green flavor and crunchy texture when they aren’t cooked much.

By: Reeni

Reeni — Mon, 26 Jan 2009 00:54:00 +0000

I always call them green onions, I think I’ll call them spring onions from now on! I never knew they were one and the same. I love all onions. Even the most pungent. Raw.