Description
Vethalan, Jaffna Local, Agrifound Rose
Jaffna, Killinochchi, Vavuniya, Trincomalee, Puttalam, Monaragala
Western and eastern asia
Mild to sweet flavor
Being a leafy-greens, spring onions naturally carry more plant-derived antioxidants, and dietary fiber than their fellow bulb (allium) members like onions, shallots, etc. 100 g fresh spring onions provide 2.6 g or 7% of daily-recommended levels of fiber.
Spring onions contain healthy proportion of vitamin-A (997 IU or 33% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, zea-xanthin, and lutein. Together, they help the body protect from lung and oral cavity cancers.
They are harvested when young and before the white bulb has time to form properly and are tender and mild with a long white slender neck and hollow green tops.
The herb has been a popular remedy in Asian folk medicine for thousands of years, having been first described about 2,000 years ago in the Chinese herbal classic Shen Nong Ben Cao Jing.
Ingredients: -4 large (or 8 small) baking potatoes, washed – salad leaves for serving Filling: – ? cup finely diced red capsicums – ? cup finely sliced spring onion – ? cup sliced mushrooms (optional) -? cup natural yoghurt – 1 cup grated tasty cheese – 2 tsp prepared whole grain mustard
Preheat oven to 220°C. Prick each potato several times with a fork. Rub potatoes with a little oil and place on a baking tray in the middle of the oven. Bake in preheated oven for 45-60 minutes, or until potatoes are tender. Remove potatoes from the oven. To serve, slice a cross into potato top. With both hands, press near the base of the potato to open the top. Place all filling ingredients into a bowl and mix. Spoon into the opened up potato.Serve with salad leaves.Keep half the cheese to sprinkle on top of the filled potatoes. Place under a preheated grill until golden.
