Organic Spring Onion (Kandapath)

Yes — both parts of the spring onion are edible and nutritious. The white bulb has a stronger, more onion-like flavour suitable for cooking as a base ingredient. The green stalks are milder and more delicate — best used raw as a garnish or added briefly at the end of cooking to preserve their fresh flavour and bright colour.

Yes. Spring onions are a shallow-rooted crop with large surface area exposure, making them particularly susceptible to absorbing pesticide residues from soil and surface sprays. Organic sourcing eliminates this residue concern entirely. Organic kandapath also tends to have more vibrant green colour and firmer texture, indicating better overall growing conditions.

Yes. Both the white bulb and green stalks of spring onion can be eaten raw. They are a common raw ingredient in salads, chaats, raitas, and as a fresh garnish on soups and dals. Being one of the raw-consumed vegetables where organic sourcing matters most — since no cooking reduces residues — Prakritii's organic kandapath is the right choice for raw use.

Spring onion green stalks are richer in vitamins A, C, and K than mature onions, which have a higher concentration of organosulphur compounds. Both have anti-inflammatory and cardiovascular benefits, but spring onions provide significantly more of certain vitamins — particularly in the green tops — than mature bulb onions.

Wrap in a slightly damp paper towel, place in a sealed container, and refrigerate. Do not wash before storing — moisture accelerates decay. For even longer storage, trim the roots slightly and place the bulb-end in a small glass of water in the refrigerator, changing the water every 2 days — spring onions will stay fresh and may even continue growing.