Jill Dupleix

To cut green onion flowers

Preparation info
    • Difficulty

      Easy

Appears in
Old Food
Old Food

By Jill Dupleix

Published 1998

  • About

In China, the carving of delicate fruits and vegetables has been an art form since the Tang dynasty (AD 618-906). Making our green (spring) onions more attractive is the least we can do to uphold tradition.

Ingredients

  • 1 bunch green (spring) onions

Method

Trim roots from green onions. Cut white part of stems into 5 cm (2 in) lengths and green part of stems into 3 cm (1½ in) lengths. Use the tip of a sharp knife to cut each end of a white piece of stem into very fine strips, to one-third the length of the piece. Cut only one end of a green piece of stem along its length into very fine strips, to halfway only. Place both green and white lengths in