– 4 spring onions
Low in calories and rich in vitamin K, vitamin C, and folate; contain sulfur compounds beneficial for cardiovascular health and possess mild diuretic properties.
About
Spring onions, also known as scallions or green onions, are young Allium fistulosum plants harvested before bulb maturation. Unlike mature onions that develop enlarged bulbs, spring onions are characterized by long, slender green shoots and minimal white basal portions. The plant originates from Central and East Asia and has been cultivated for millennia. Both the white base and green tops are edible and utilized in cooking, with the white portions offering more pungent onion flavor and the tender green leaves providing a milder, slightly grassy note. Spring onions are less peppery than raw mature onions but more assertive than chives.
Culinary Uses
Spring onions function as both a primary ingredient and a garnish across numerous cuisines. In Asian cooking—particularly Chinese, Japanese, Korean, and Thai—they feature prominently in stir-fries, soups, noodle dishes, and as condiments. The white portions are typically sliced and cooked with other vegetables, while the green tops are reserved for finishing dishes to add color, freshness, and mild onion flavor. Western cuisine employs spring onions in salads, potato dishes, omelets, and as a garnish for soups and baked potatoes. They are equally versatile raw or cooked, maintaining their crisp texture when briefly heated.