These Vidalia-type spring onions are harvested before full maturity, when the bulbs are still small and the sugars are forward. Known for their low sulfur content, this variety delivers a clean, rounded sweetness with almost no harshness, even when eaten raw.
Pulled with the tops intact, they offer a full-use product — tender greens and a crisp, lightly sweet bulb that cooks quickly and evenly.
For the Kitchen:
* Raw: Mild enough for direct use without soaking
* Roasted or grilled: Develops a deep, natural sweetness
* Sautéed: Melts down into a soft, balanced base
* Whole use: Bulb and tops together for layered flavor
These are classic Southern onions at their most usable stage — young, sweet, and straightforward, built for both raw and cooked applications without adjustment.
