Botanically, winter onion is also known as Allium fistulosum. There are a number of synonyms for the species, the best known probably being spring onion or spring onion. Other names include young onion, Jacob’s garlic, St. John’s garlic, coarse chives, or winter hedge onion.
This is what you should know about the winter onion.
Winter onion is used by healers not only to strengthen health, but also finds application in digestive problems, febrile diseases and in lowering cholesterol. The winter onion belongs to the Amaryllis family (Amaryllidaceae). They are perennial plants that grow herbaceously and can reach up to one meter in height. Their minimum height of growth is thirty centimeters. The leaves of the winter bulb are hollow and round. The flowers of the plant form between June and August and have a white coloration. The bracts are shorter than the pedicels of the flowers, while the stamens protrude far beyond their sheath. A single flower is about one centimeter in size. The ripening period of the seeds of the winter onion is in July and August. Rarely, the period extends into September. The horst-forming plant develops bulbs that have a long and cylindrical shape and are white. Rarer are red colorings. Thus, the winter onion is not an edible onion in the true sense, but rather resembles leeks. The name “onion” is misleading. In the Asian region, various cultivated types of the winter onion are known. Originally, the plant comes from the Orient, where it was already cultivated about 4000 years ago. In China, on the other hand, the onion was not cultivated. This has only been the case for a few decades. In addition, winter onions also grow in wild form in Siberia. From there it came to Europe in the 17th century. In the process, it was probably transported via Russia. In England it was introduced in 1629. After the Second World War, the cultivation of the winter onion also played quite an important role in Germany. Along with the potato, it was considered one of the most important vegetables. In the meantime, the winter onion has become a cultivated plant. Today it is cultivated mainly in tropical areas. It tolerates frost and can therefore be sown as early as the previous year. In Asia, the cultivation of winter onion is usually done after rice. The optimum temperature for the plant is a maximum of 25 and a minimum of 15 degrees Celsius. Spring onions can be found throughout the year, coming from the greenhouse in autumn and winter. However, it is often the case that vegetables from the greenhouse lose some of their flavor. In addition, the plants are often more treated. Winter onions, which come into stores between April and September from outdoor cultivation, taste best. The plant owes its name, among other things, to its light onion flavor, which, however, is not as penetrating as in commercial kitchen or table onions.
Importance for health
The winter onion is known for its positive effect on health. Thus, it is found, among other things, in medicinal plant encyclopedias. It has a number of different healing properties, ranging from antibacterial to expectorant. In fact, among healers, winter onion is not only used to strengthen health, but also finds application in digestive problems, febrile diseases and in lowering cholesterol. In addition, the winter onion is said to have a preventive effect against cancer. In addition to its use as food, it can be used for poultices. The juice is also used. The winter onion helps against headaches, sore throat and hoarseness. It is also used externally in medicine for various types of stings. This also includes wasp stings. In addition, it is said to help against intestinal complaints such as colic or diarrhea and also to combat stomach pain. Other applications include frostbite, boils, worms or anemia.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 34 | Fat content 0.4 g |
| Cholesterol 0 mg |
Sodium 17 mg |
| Potassium 212 mg | Carbohydrates 7 g |
| Dietary fiber 2.4 g |
Protein 1.9 g |
Particularly interesting for the healing properties of winter onion are the essential oils and tannins it contains.The plant also contains insulin-like substances such as sulfur compounds and alliin. In addition, they contain vitamins B3, B6 and C and secondary plant substances, which are also said to have a positive effect on health. For example, sulfides and quercetin should be mentioned here. Flavonoids are among the substances contained in many medicinal plants. The minerals contained are healthy and also partially cover the daily requirement of an adult. These include trace elements such as potassium and iron. In addition, beta-carotene is also found in the winter onion. Winter onions also contain hardly any fat and are therefore also interesting for the figure-conscious. In 100 grams of winter onions are just 23 calories and 0.5 grams of fat. For the same amount of the plant, there are two grams of protein, three grams of carbohydrates and 1.5 grams of fiber.
Intolerances and allergies
Systematic intolerances to winter onions occur very rarely. Reactions are also quite harmless. In bad cases, coughing, rhinoconjunctivitis or breathing problems may occur. Some people are also unable to digest winter onions, which is why they may experience discomfort in the digestive tract. These intolerances become noticeable through cramps, flatulence or diarrhea.
Shopping and kitchen tips
Winter onions are usually offered in bunches. They can be found in almost any well-stocked supermarket. When buying should pay particular attention to the freshness of the onions. The small onions should not be injured or look worn. If the green of the winter onion is still fresh and crisp, the vegetable is usually okay. However, spring onions should not be stored for too long. They will keep in the refrigerator for a maximum of three days. After that, they should be consumed. The maximum storage period is extended to five days by cutting off the greens. In addition, it is possible to freeze winter onions. However, this process can negatively affect the taste of the vegetable. Preparation of winter onion is carried out by removing the green and the roots. The plant is washed and carefully dried. After that, the outer skin can be peeled off and the onions can be chopped. Depending on the recipe, winter onion is particularly suitable as a bread garnish or raw food.
Preparation tips
The vegetable goes well with almost any savory dish. This combines the winter onion with the kitchen onion. The freshness is especially popular in the spring and the gentle aroma can be combined with almost everything. Due to its delicacy, it is especially suitable for the dishes that are not cooked or cooked only briefly. Winter onion is especially popular for herb curd, sauces or dips. However, it also looks good in soups or mushroom dishes. It is also used in egg dishes and vegetable dishes. In Asian cuisine, the winter onion is used particularly often. It also contributes a lot as a garnish. It goes well with various wok dishes or fish. For example, fried mung bean sprouts with winter onions, salmon skewers or pike-perch fillets are popular. Likewise, it can be used for casseroles, in tortillas or sandwiches. As a garnish, winter onions are also suitable in stuffed tomatoes or peppers.
