Chives, scallions, red onions, silver onions – onions are so much more than yellow onions in bulk. In this episode, Paul Svensson guides us right through the jungle of onions and not only advises on different varieties, but also on their maturity stages, areas of use and how you can harvest fresh onions well into autumn. Did you know that the whole onion can be eaten – from the root threads to the tuber and stem. Try cooking the whole onion in Paul’s salad with charcoal-grilled onions and romesco sauce – wonderfully tasty!