Behold behold the onion green;
leaves of hollow
no bulbs are seen.
A straw? A poke?
A bitter stem?
Behold behold a springtime gem.
Spring onions can be called scallions too, and some have a bulb at the end, some not at all–no curves there. Delicious raw trimmed at tip and tail, chomped, with long lettuces to counterpoint a spicy stew, as the Yemenis do. Otherwise cook them up, roast to a fiery burnt hue with oil drizzled and a crushed peppercorn or two. Or soften, chopped, in butter on the stovetop to serve with anything you like. The taste is fresh – it can be sharp and oniony but without tears– and inspiring of the dew and summery new.
(by guest writer Barbara Syrrakos)