sm bunch spring onions

Spring onions, also known as scallions or green onions (Allium fistulosum), are immature bulbing onions harvested before significant bulb formation occurs. Native to Asia, particularly the Yangtze Valley region of China, these slender plants consist of a white to pale green base (the underdeveloped bulb) and long, hollow green shoots (the leafy tops). Spring onions are milder and more delicate than mature onions, with a subtle onion flavor that becomes slightly sweeter toward the green tops. The entire plant—both white base and green leaves—is edible, each part contributing different textural and flavor qualities to dishes.

The most common variety is the non-bulbing scallion, though some cultivars are bred to produce small bulbs. Spring onions differ from true bunching onions primarily in their slender profile and early-harvest timing. Flavor intensity varies by age and growing conditions, with younger specimens offering gentler allium notes and older plants presenting more pronounced bite.

Spring onions are widely used as a fresh ingredient across Asian, European, and American cuisines, valued for both their mild flavor and visual appeal. In East Asian cooking—particularly Chinese, Japanese, and Korean cuisine—they are a fundamental garnish for soups, stir-fries, noodle dishes, and dumplings, often used both raw and briefly cooked. The white bases are minced into compound butters, condiments, and dipping sauces, while the green tops are sliced for garnishing finished dishes or incorporated into fried rice and egg preparations. In Western cuisines, they are similarly employed as a garnish or mixed into salads, potato dishes, and cream-based preparations. Both components can be grilled whole, adding subtle char and sweetness to dishes.