bunch of spring onions
Spring onions are low in calories and provide vitamin K, vitamin C, and folate, along with beneficial sulfur compounds common to alliums. They offer prebiotic fiber, particularly inulin in the white base, which supports digestive health.
About
Spring onions, also known as scallions or green onions, are the immature bulbs and elongated leaves of the common onion (Allium cepa) or Welsh onion (Allium fistulosum), harvested before significant bulb development occurs. They possess a mild, slightly sweet onion flavor with grassy, fresh notes. The ingredient consists of two distinct edible parts: the white or pale green base (the undeveloped bulb and lower stem), which carries stronger onion bite, and the dark green upper leaves, which are more delicate and herbaceous. Spring onions are crisp and tender, with a cylindrical shape typically 6–10 inches in length. Unlike fully mature onions, they do not form substantial storage bulbs and are prized for their fresh, vibrant character and tender texture.
Culinary Uses
Spring onions are used both raw and cooked across numerous cuisines, prized for their mild flavor and textural contrast. Raw, they function as a garnish and salad ingredient, providing fresh allium bite and color to Asian noodle dishes, tacos, and grain bowls. The white base can be minced into dressings and sauces, while the green tops are scattered over soups, curries, and stews just before serving. In cooking, they are briefly sautéed as an aromatic base, grilled whole as a side dish, or incorporated into fried rice, stir-fries, and dumpling fillings. Both parts are utilized—whites early in cooking for flavor development, greens added near the end to preserve their delicate character and bright color.