bunch of plump spring onions
Spring onions are low in calories and provide vitamin K, vitamin C, and dietary fiber, along with compounds such as quercetin and allicin that contribute antioxidant and anti-inflammatory properties.
About
Spring onions, also known as scallions, green onions, or bunching onions, are Allium fistulosum, a perennial species of onion cultivated for its elongated white bulbs and tender green shoots. Unlike bulbing onions (Allium cepa), spring onions do not develop large underground bulbs and are harvested while immature, typically when 6-10 inches tall. The edible portions include both the slender white base and the fresh, hollow green tops. Spring onions possess a mild, slightly sweet onion flavor that is considerably less pungent than mature bulbing onions, with delicate grassy and herbaceous notes in the green portions.
Culinary Uses
Spring onions are versatile ingredients used raw and cooked across Asian, European, and American cuisines. The white and pale green bases provide mild allium flavor suitable for stir-fries, soups, and braised dishes, while the dark green tops serve as garnishes, contribute fresh flavor to salads, and finish dishes with visual appeal. They are essential in Asian cuisines, particularly Chinese, Japanese, and Thai cooking, where they appear in noodle dishes, fried rice, dumplings, and as table condiments. In Western cuisines, spring onions are commonly used raw in salads, as crudités, or wilted into potato dishes, omelets, and creamed preparations. Both parts should be sliced on the bias for even cooking and attractive presentation.