– 6 spring onions
Low in calories and rich in vitamin K and vitamin C; provide dietary fiber and contain compounds with potential antioxidant and anti-inflammatory properties.
About
Spring onions, also known as scallions or green onions, are immature bulb onions (Allium fistulosum or Allium cepa) harvested before the bulb develops significantly. They feature a white to pale green base that transitions into long, hollow green leaves. The entire plant is edible, with a milder, fresher flavor than mature onions—the white base possesses a pungent onion bite while the green tops offer a gentle, slightly sweet herbaceous quality. Spring onions are grown year-round in temperate climates and are distinct from true shallots and chives, though they are often used interchangeably in casual cooking.
Culinary Uses
Spring onions serve as a versatile finishing ingredient and vegetable component across numerous cuisines. In Asian cooking—particularly Chinese, Japanese, and Southeast Asian traditions—they are sliced and scattered over stir-fries, soups, noodle dishes, and rice bowls as a garnish and flavor enhancer. Western cuisines employ them raw in salads, as a topping for baked potatoes and soups, or cooked gently in side dishes. The white base can be chopped and used similarly to onions in sauces and dressings, while the green tops add fresh color and mild onion flavor without the aggressive bite of raw mature onions. They pair well with eggs, seafood, potatoes, and Asian aromatics.