Inventory, lb : 2.00
This item was last sold on : 02/07/17
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Onion sprouts have long thin white and green stems which are oftentimes still capped with the stark black seed shell from which they sprouted from. The more light the sprouts are exposed to in the sprouting process the greener the stems will be. These delicate sprouts have a crunchy texture and pack a strong oniony flavor and aroma, similar to that of a fresh full grown scallion.
Onion sprouts are available year-round.
A member of the Amaryllidaceae family, onion sprouts are the young shoots of onion seeds (Allium cepa) and part of the genus Allium. Unlike other sprouts which typically sprout the root of the plant first onion seeds sprout the actual plant producing a micro scallion.
Onion sprouts contain vitamins, A, B, C and E as well as calcium, iron, potassium, amino acids and protein. The greener onion sprouts which were exposed to more light in the growing process will also contain a significant amount of chlorophyll.
Because of their delicate nature onion sprouts are almost always used raw or when finishing a cooked preparation. Add to sandwiches, wraps and quesadillas to add crunch and an oniony kick. Wrap up in salad and sushi rolls or serve atop sashimi. Toss into green and grain salads or sprinkle atop stacked salads or cold soup. Use as a flavorful garnish atop grilled meat or pasta. Combine with fresh herbs and soft cheese to make a spread for bread or crudités.
Onion seeds are typically sprouted in a shallow dish or sprouter with the water being rinsed and drained every eight to twelve hours. Taking longer to sprout than most seeds, onion sprouts should be ready for harvest within ten to fifteen days. Onion sprouts prefer room temperature growing conditions and can thrive with little to no sunlight, if grown in cooler temperatures the seeds will be much slower to sprout.
Restaurants currently purchasing this product as an ingredient for their menu.
|Miho Gastrotruck||San Diego CA||619-867-4295|
Recipes that include Onion Sprouts. One is easiest, three is harder.
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