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        "rendered": "Spring onion (Allium fistulosum)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Spring onion (Allium fistulosum)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Allium fistulosum<small>Amaryllis family (Amaryllidaceae), such as onions and leeks<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">White shaft and green tubes<small>raw, briefly fried, or as tea<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mildly oniony, fresh<small>the green more delicate than the white<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Central and East Asia<small>known in Europe as winter onion<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Very high in vitamin K<small>In Traditional Chinese Medicine (TCM) it is called Cong Bai for colds.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">April to October<small>from open field, otherwise greenhouse and import<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The spring onion is the milder cousin of the common onion: it hardly forms a bulb, but instead develops long, hollow green stalks. Botanically, it is usually the Welsh onion, but in stores, it is often young common onions. The green parts provide a surprisingly high amount of vitamin K, as well as vitamin C and folate. In traditional Chinese medicine, the white stalk is considered a warming remedy for the onset of a cold. It is not a cure, but a very fresh and versatile vegetable.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The onion from the East<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/fruehlingszwiebel-allium-fistulosum.jpg\" alt=\"Geb\u00fcndelte Fr\u00fchlingszwiebeln\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The English name <em>Welsh onion<\/em> It has nothing to do with Wales - it goes back to the old German word &quot;welsch&quot; for &quot;foreign&quot;.<\/p>\n<p class=\"ea-drop\">The Welsh onion originates from Central and East Asia; its wild ancestor is considered to be the Altai onion (<em>Allium altaicum<\/em>It has been cultivated in China for more than 2,000 years, and in Japan it is known as <em>Negi<\/em> to this day one of the most important vegetables.<\/p>\n<p>It came to Europe via Russia and was particularly valued here as a robust garden plant: it is perennial, survives frost, and sprouts fresh green shoots in early spring \u2013 hence the names winter onion, Welsh onion, or chiving onion. Young kitchen onions are also often available in supermarkets (<em>Allium cepa<\/em>) - hardly any difference in the kitchen.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What spring onions can do for you<\/h2>\n<p class=\"ea-drop\">According to the USDA, 100g of raw spring onions provide only about 32 kcal, but about 207 \u00b5g of vitamin D. <strong>Vitamin K<\/strong> This is more than the daily requirement of an adult, which the German Nutrition Society (DGE) estimates at 60 to 80 \u00b5g. In addition, there are approximately 19 mg. <strong>Vitamin C<\/strong>, 64 \u00b5g <strong>Folate<\/strong>, It contains 2.6 g of fiber, as well as potassium and the carotenoids beta-carotene and lutein. Almost all of this is found in the green part.<\/p>\n<p>Like all members of the allium family, spring onions contain sulfur compounds that release their aroma when cut, as well as flavonoids such as... <strong>Quercetin<\/strong> and kaempferol. Japanese researchers have derived a substance from the green leaf mucilage. <strong>Fructan<\/strong> A compound has been isolated that, after oral administration, increased antibody production against influenza viruses in mice. In a small study with 54 adults, the activity of natural killer cells increased with a leaf extract \u2013 but also with a placebo; the difference was not significant.<\/p>\n<p>That sounds interesting, but it&#039;s basic research. There&#039;s no evidence that spring onions prevent or shorten colds in humans. Their proven value lies in the kitchen: fresh, vitamin-rich, and flavorful.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 207 \u00b5g<\/b><span>Vitamin K per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 19 mg<\/b><span>Vitamin C per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 64 \u00b5g<\/b><span>Folate per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>32 kcal<\/b><span>per 100g raw<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the spring onion<\/h2>\n<p>Spring onions contain sulfur-containing amino acids such as alliin and their breakdown products, flavonoids (quercetin, kaempferol, and anthocyanins in the red stem), phenolic acids such as ferulic acid, saponins, fructans and mucilage, as well as vitamin K, vitamin C, folate, beta-carotene, lutein, potassium and calcium.<\/p>\n<p>The green part is richer in vitamins and carotenoids, while the white stem is milder and slightly sweeter. Vitamin C and folate are heat-sensitive \u2013 they are best preserved when eaten raw or only briefly heated.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes spring onions stronger<\/h2>\n<p>Spring onions provide a quick burst of freshness - eaten raw over food or briefly stir-fried.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>oil or egg<\/i><\/div>\n<p>Vitamin K and carotenoids are fat-soluble.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Asia<\/span><\/p>\n<div class=\"mit\">with <i>Ginger &amp; Garlic<\/i><\/div>\n<p>The three pillars of Chinese cuisine.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">protein<\/span><\/p>\n<div class=\"mit\">with <i>tofu or quark<\/i><\/div>\n<p>Fresh herb quark with onion greens.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">iron<\/span><\/p>\n<div class=\"mit\">with <i>Lentils &amp; Beans<\/i><\/div>\n<p>Vitamin C helps with absorption.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">lettuce<\/span><\/p>\n<div class=\"mit\">with <i>Cucumber &amp; radish<\/i><\/div>\n<p>Crisp and spring-like.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Soup<\/span><\/p>\n<div class=\"mit\">on <i>Miso &amp; broth<\/i><\/div>\n<p>Only go in at the very end.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">heat<\/span><\/p>\n<div class=\"mit\">not <i>braise for a long time<\/i><\/div>\n<p>The green leaves become limp and lose vitamins.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Blood thinners<\/span><\/p>\n<div class=\"mit\">not <i>suddenly in large quantities<\/i><\/div>\n<p>Eat plenty of vitamin K \u2013 evenly.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>besides fruit<\/i><\/div>\n<p>It absorbs and releases odors.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Irritable bowel syndrome<\/span><\/p>\n<div class=\"mit\">not <i>the white part in quantities<\/i><\/div>\n<p>Fructans - the green color is more tolerable.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">confusion<\/span><\/p>\n<div class=\"mit\">not <i>for chives<\/i><\/div>\n<p>Stronger, larger, used differently.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Withered<\/span><\/p>\n<div class=\"mit\">not <i>slimy sticks<\/i><\/div>\n<p>Generously cut away any spoiled parts.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">scrambled eggs<\/span><span class=\"w\">With onion greens and pepper.<\/span><\/li>\n<li><span class=\"g\">Fried rice<\/span><span class=\"w\">Fry the white part along with the green part, put the green part on top.<\/span><\/li>\n<li><span class=\"g\">Miso soup<\/span><span class=\"w\">Finely sliced and placed in the bowl.<\/span><\/li>\n<li><span class=\"g\">potato salad<\/span><span class=\"w\">Instead of onions.<\/span><\/li>\n<li><span class=\"g\">herb quark<\/span><span class=\"w\">Serve with radishes and boiled potatoes.<\/span><\/li>\n<li><span class=\"g\">Spring onion pancakes<\/span><span class=\"w\">Chinese Cong You Bing.<\/span><\/li>\n<li><span class=\"g\">Asian salad<\/span><span class=\"w\">With cucumber, sesame seeds and lime.<\/span><\/li>\n<li><span class=\"g\">Grilled<\/span><span class=\"w\">All together with a little oil.<\/span><\/li>\n<li><span class=\"g\">Stir-fried vegetables<\/span><span class=\"w\">Two minutes with ginger.<\/span><\/li>\n<li><span class=\"g\">Tacos and Bowls<\/span><span class=\"w\">As a fresh topping.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Cut the white and green parts separately: Add the white parts to the pan at the beginning, and the green parts only at the very end or add them raw on top. Wrapped in a damp cloth, they will keep in the refrigerator for about a week.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Spring onion and ginger tea for chills<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Spring onion and ginger tea<\/h3>\n<ol>\n<li>Thoroughly wash the white stalk ends of 3 to 4 spring onions, including the root base, and roughly chop them.<\/li>\n<li>Add 3 to 4 slices of fresh ginger.<\/li>\n<li>Bring 400 ml of water to a boil and simmer gently for 5 to 10 minutes.<\/li>\n<li>Strain, sweeten with a little honey if desired, and drink hot in small sips, then cover to keep warm.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A Chinese home remedy for the onset of a cold with chills and mild headaches \u2013 in Traditional Chinese Medicine (TCM), it&#039;s used to &quot;expel cold.&quot; The warmth is soothing, and the ginger provides additional warmth. Its effectiveness against cold viruses in humans has not been proven.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One to two cups a day for a few days. Consult a doctor if you experience high fever, shortness of breath, or symptoms lasting more than a week. Do not give honey to children under one year old.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, the spring onion is classified like the onion: pungent and sweet, heating when raw, milder when cooked - balancing for Vata and Kapha, but rather irritating to Pitta when eaten raw in larger quantities.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), the white shaft is called... <em>Cong Bai<\/em>. It is considered sharp and warming, said to open the surface, have a mild diaphoretic effect, and dispel &quot;wind-cold&quot;. A classic combination is with fermented soybeans (<em>Cong Chi Tang<\/em>) or fresh ginger for the onset of a cold without sweating.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Blood thinners:<\/strong> Those taking vitamin K antagonists such as phenprocoumon (Marcumar) should not suddenly eat large quantities of spring onions, but rather gradually \u2013 and discuss any changes with their doctor.<\/li>\n<li><strong>Irritable bowel syndrome:<\/strong> The fructans in the white part can cause bloating; the green tubular leaf is usually better tolerated.<\/li>\n<li><strong>Hygiene:<\/strong> Wash raw greens thoroughly, as soil often gets trapped between the leaves.<\/li>\n<li><strong>Allergy:<\/strong> Cross-reactions with onion, leek and garlic are rare.<\/li>\n<li><strong>Pets:<\/strong> Toxic to dogs and cats, like all bulbous plants.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/schnittlauch-allium-schoenoprasum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">chives<\/span><span class=\"d\">The smaller relative with the delicate tubes.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zwiebel-allium-cepa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Onion<\/span><span class=\"d\">The kitchen onion with a firm bulb.<\/span><\/a><a href=\"\/en\/wiki-archiv\/lauch-allium-porrum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Leek<\/span><span class=\"d\">The big brother of winter vegetables.<\/span><\/a><a href=\"\/en\/wiki-archiv\/schalotte-allium-ascalonicum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">shallot<\/span><span class=\"d\">The delicate onion of French cuisine.<\/span><\/a><a href=\"\/en\/wiki-archiv\/ingwer-zingiber-officinale\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Ginger<\/span><span class=\"d\">The partner in the cold tea.<\/span><\/a><a href=\"\/en\/wiki-archiv\/baerlauch-allium-ursinum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Wild garlic<\/span><span class=\"d\">The wild green of spring.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Onions, spring or scallions (including tops and bulb), raw<\/em>.<\/li>\n<li>Lee JB et al. <em>Anti-influenza A virus effects of fructan from Welsh onion (Allium fistulosum L.).<\/em> Food Chemistry 2012; 134(4): 2164\u20132168.<\/li>\n<li>Hirayama Y, Takanari J, Goto K, Ueda H, Tanaka A, Nishihira J. <em>Effect of Welsh onion (Allium fistulosum L.) green leaf extract on immune response in healthy subjects: a randomized, double-blind, placebo-controlled study.<\/em> Functional Foods in Health and Disease 2019; 9(2): 123\u2013133.<\/li>\n<li>Cheong SI et al. <em>Bioactive phytochemicals and health-promoting effects of green onion (Allium fistulosum L.): a scoping review.<\/em> Journal of Ethnic Foods 2026; 13:22.<\/li>\n<li>German Nutrition Society (DGE): <em>Reference values for nutrient intake - Vitamin K.<\/em><\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Fr\u00fchlingszwiebel (Allium fistulosum) Botanischer Name Allium fistulosumAmaryllisgew\u00e4chse (Amaryllidaceae), wie Zwiebel und Lauch Verwendet wird Wei\u00dfer Schaft und gr\u00fcne R\u00f6hrenroh, kurz gebraten oder als Tee Geschmack Mild zwiebelig, frischdas Gr\u00fcn zarter als das Wei\u00dfe Herkunft Zentral- und Ostasienin Europa als Winterheckenzwiebel bekannt Bekannt f\u00fcr Sehr viel Vitamin Kin der TCM als Cong Bai bei Erk\u00e4ltung Saison<\/p>",
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