spring onion

Spring onions (Allium fistulosum), also known as scallions or green onions, are small, slender onions harvested before bulb formation with elongated white and light green bases topped by long, tender green leaves. Members of the Allium family, they possess a milder and fresher flavor profile than mature onions, with a subtle sweetness and only gentle pungency. Unlike true onions, spring onions do not develop large underground bulbs; they are typically grown for their long, edible green stalks and small white roots. Common varieties include 'Ishikura' and 'Nebuka', which differ mainly in length and thickness.

Spring onions are prized for their delicate flavor and are used extensively in Asian, European, and North American cuisines. The white and light green portions are employed as a mild onion substitute in raw applications such as salads, salsas, and garnishes, while the dark green tops contribute a fresh, slightly grassy note to finished dishes. They are essential in Asian cooking, appearing in Chinese stir-fries, Japanese miso soups, Korean bibimbap, and Vietnamese pho. Spring onions can be grilled whole, braised gently, or used raw as a crisp accent. Their versatility allows them to function both as a foundational aromatic and as a bright, textural finishing element.