spring onion - sliced
Spring onions are low in calories and a good source of vitamin K, vitamin C, and folate, with modest amounts of fiber and quercetin, a beneficial flavonoid antioxidant.
About
Spring onions (Allium fistulosum), also known as scallions or green onions, are immature onions harvested before the bulb develops, along with their long green tops. Native to Central Asia and China, these vegetables belong to the same genus as common bulbing onions but are cultivated to be eaten whole rather than aged for storage. Spring onions have a milder, more delicate flavor than mature onions, with tender white to pale green bases transitioning to bright green leaves, and the entire plant is edible with a fresh, slightly sweet taste.
Culinary Uses
Spring onions are used extensively in Asian, European, and American cuisines as both a flavoring ingredient and garnish. The white and light green bases provide mild onion flavor to stir-fries, soups, fried rice, and dumplings, while the dark green tops are often reserved for garnishing, adding color and a slightly grassier, more subtle allium note. Sliced spring onions work particularly well as a fresh finishing touch for tacos, baked potatoes, egg dishes, and chilled soups; they can also be grilled whole or incorporated raw into salads and salsas. The mild flavor makes them suitable for applications where overpowering onion taste would be undesirable.