Grilled Spring Onions

Look for large clumps of tall, chive-like scapes starting as early as March. When young, the tops make an excellent addition to salads, marinades, spreads, pastas and more. As the plant gets older, the tops will grow increasingly fibrous, but the bulbs gain size.

They are best eaten before they flower. As with any plant you forage, be sure you have the right thing. There are members of the lily family that look an awful lot like onions. Trust your nose. If it smells like an onion,
then you are safe.

Cleaning

To clean your spring onions, first shake off as much dirt as you can. Submerge the plants in cold water and agitate them. If the plants seem pretty clean to begin with, you can get away with simply rinsing them in a
colander. Finally, cut away the bottom of the bulb and peel away the tough outer layers. Separate the green tops from the white or red bottoms. The tops can be used like chives, while the bottoms can be treated much as shallots or garlic.