Spring Onion

Harvested before full maturity, the spring onion has a tender, water-logged bulb and herbaceous green stalks reminiscent of chives. Its reduced sulfur content makes it a highly delicate aromatic. Seared violently with a blowtorch or on a very hot grill (blistering technique), it develops roasted hazelnut notes while retaining a juicy, sweet core. The green tops, rich in chlorophyll, are ideal for making cold-infused herb oils.