Onion Flowers are available with a few vendors during winters in Mumbai.

 I first heard about them from my bong friends during a conversation. It intrigued me. I hunted down many local markets for the same, but failed to get them. A few days later, at an event, when a Chef mentioned ” Piyaaz koli”.

So I set out again to find the famous yet not-so-easily available ingredient. Finally, on one wintery evening when I least expected it. I found the ingredient with my local vendor.

Let me share what I have learned about this ingredient.

About

These flowers are called “Onion Flowers”. They come from the Allium cepa plant.

Other names for this ingredient

Piyaaz koli, Ullithandu etc

Appearance of onion flowers

Onion flowers grow on top of a long, hollow, tubular stalk and have pods/buds/flowers at the tip.

The pod blooms into a star-shaped cluster like florets, which range from white to pink depending on the variety. When you gently crush the white blooms with your fingers, you get an intense yet beautiful aroma of an onion.

Taste

The pods/buds have a subtle onion-garlic flavour with herby and grassy notes, while their texture is crunchy. The stalks, on the other hand, have more pungent notes and a crisp-tender texture.

Nutritional Information

A study from 2021 states these flowers are a good source of phenols and flavonoids, which provide colour, fragrance and taste to the flowers. They also have the right ratio of copper to iron. While another study from 2021 states that these flowers have a fairly rich source of potassium, calcium, sodium, zinc and less sulphur content as compared to the bulb.

Another research mentioned the extensive use of Allium cepa flowers as a flavouring agent. These flowers could be incorporated into nutraceuticals and functional foods as they have the potential to deliver several health benefits.

While there are many studies on onions, there are very few on onion flowers. More studies need to be conducted on this ingredient.

Culinary Usage

• Salad
• Soups
• Sabzi
• Pickles
• Spices & Condiments

Below is the recipe my vegetable vendor shared with me.

Stir-Fried Spring Onion Sabji/Piyaz kali sabji

Ingredients

• Spring Onion Flower-6-8 stalks, Chopped in 1 inch pcs.
• Potato:2, chopped
• Mustard seeds:1 tsp
• Dried Red Chillies:2
• Turmeric:1/2 tsp
• Mustard Oil: 1 tsp
• Salt as per taste

Procedure

• Heat oil in a wok.
• Add red chilies and mustard seeds. Let them splutter.
• Then add in chopped potato and saute it till it’s almost done.
• Add the chopped Spring onion flowers and turmeric.
• Give it a toss and let it cook for a few minutes by placing a lid.
• Lastly, add salt as per taste and serve with warm roti or rice.

Pro Tip: Onion flowers don’t need a long cooking time. So a quick stir-fry works best.

Chilled Chickpea-Onion Flower Salad

Chickpea-onion flower salad is one of the most colourful salads I’ve made. Colourful salads don’t just add colours to life, but they lift moods and are a rich source of antioxidants. Especially salads like Chickpea and onion flower salad.

Ingredients

• Chickpeas:1 cup, boiled
• Onion:1, finely chopped
• Tomato:1, finely chopped
• Spring onion flowers: 4 stalk, finely chopped
• Salt, pepper powder, and lime juice.

Procedure

• Toss all ingredients in a bowl.
• Then add in the salt, pepper, and lime juice.
• Serve chilled as a snack or meal.

Pro tip: Add in some sautéed paneer/tofu to up the protein content of the dish.

Curious how other wild or lesser-known ingredients can support your digestion and overall wellness? Check out my posts on ingredients like pumpkin flowers, Armenian cucumber and Hurda for fresh, local nutrition insights.