Bunching Onion, Japanese weight:500 g and is renowned for its

and is renowned for its sweet taste and peppery bite

It is native to the Mediterranean and the bulb is eaten both raw and cooked in a variety of cuisines

Its used in soups

Prolonged heat will cause basil's volatile oils to dissipate

Native to southern Russia and western Asia

Bunching Onion, Japanese weight:500 g and is renowned for itsBunching onions are a scallion and never form a bulb and have hollow leaves. The leaves are prized when cooking unlike the more difficult leaves of the spring onion. Other names for Bunching Onion are Welsh Onion and Long Green Onion. Both the white and the green parts are used in recipes and eaten both raw and cooked. These fresh young onions are identified by their slender shape and mild flavor. The white stalk has the same sharp, onion taste though