Spring Onions

Scallions with a day job.

More vitamin K per gram than kale — and full of the sulphur compounds that support detoxification.

Spring onions are the quiet MVPs of every Indo-Chinese order — that crunch on top of your hakka noodles, the green flecks on your fried rice. Ours arrive with firm white bulbs, crisp green tops, and roots still intact (which keeps them fresher, longer). Slice them into stir-fries, fold them into an Indo-Chinese omelette, or finely chop them over dal for an elegant upgrade.