Onion stems

Onion stems are the elongated, green part that grows from the onion bulb. They are highly valued in cooking for their mild and fresh flavor, which combines the characteristic aroma of onion with a slightly herbal note. They are frequently used in soups, stews, salads, and as a garnish or dressing to add freshness and a crunchy texture.

The origin of onion stems is linked to the cultivation of Allium cepa, a plant whose use in gastronomy dates back thousands of years, originating in Central Asia. In many countries, utilizing not only the bulb but also the stems promotes a no-waste cooking approach and adds a natural and healthy ingredient to preparations.

Among their properties, onion stems stand out for being low in calories and high in dietary fiber, vitamins such as C and A, and minerals like calcium and potassium. Additionally, they contain antioxidant and anti-inflammatory compounds that may contribute to cardiovascular health and strengthening the immune system.

In Hispanic American countries, this ingredient goes by several synonyms, such as chives, green onion, spring onion, or Chinese onion, although these names may vary by region. For example, in Mexico, it is common to call them "cebollín," while in other countries in Central and South America, they are also known as "cebolla de verdeo" or simply "onion stems."

In summary, onion stems are a versatile and flavorful ingredient that adds freshness and nutrients to numerous recipes, making them an excellent choice for enriching both traditional and contemporary dishes.