Choose spring onions with bright green stalks and firm white bulbs. They should be fresh looking, with no wilting or browning of the stalks. Avoid bulbs with soft or discoloured patches.

Store in the vegetable crisper of the refrigerator. You can wrap them in a damp cloth to keep them fresh longer. If the outer peel begins to dry out, simply remove it.

1. Cut off the rootlets attached to the bulb.
2. Cut off the green stems.
3. Remove the outer layer of peel.

Use the bulb as an onion and the stem as an herb.

Spring onions are often eaten raw, chopped in salads. They can also be sautéed, stir-fried, baked or added to recipes.