bunch spring onions

Spring onions (Allium fistulosum), also called scallions or green onions, are immature bulbing onions harvested before the bulb develops, consisting of both the white base and green leafy tops. Native to Asia and widely cultivated globally, they feature a mild, sweet onion flavor with herbaceous notes. The white-pale green portion near the root base is tender and slightly more pungent, while the dark green tops are delicate, fresh, and grassy. Spring onions differ from Welsh onions in that they form small bulbs, though these are typically consumed before significant bulbing occurs.

The variety "Ishikura" and "Evergreen White Bunching" are among the most common cultivars grown for commercial production and home gardens. They are available individually but traditionally sold in bunches tied together, with multiple plants per bundle.

Spring onions are versatile ingredients used extensively across Asian, European, and North American cuisines. The white and light green portions are sliced and cooked gently in stir-fries, soups, and braises, adding subtle sweetness and texture, while the dark green tops are primarily used raw as a garnish or light flavor accent due to their delicate structure. They appear in Japanese miso soups and takoyaki, Chinese stir-fries and dumplings, and as a standard condiment in Korean cuisine. In Western cooking, they garnish baked potatoes, soups, and salads. Both portions can be grilled whole or chopped raw into fresh preparations; the white base tolerates longer cooking while the greens are best added at the end of cooking or served raw to preserve their color and mild flavor.