[spring onions]]

Spring onions, also known as scallions or green onions, are immature bulbing onions (Allium fistulosum or cultivars of Allium cepa) harvested before significant bulb development occurs. They are characterized by a white to pale green base that transitions to hollow, tubular green leaves extending several inches upward. The flavor is considerably milder than mature onions, with a fresh, slightly sweet onion taste combined with grassy, herbaceous notes. Both the white base and green tops are edible and commonly consumed, though they exhibit distinct flavor intensities, with the white portion being more pungently onion-flavored and the green leaves offering delicate, vegetal qualities.

Spring onions are cultivated year-round in temperate and cool climates, with numerous cultivars selected specifically for tender, thin shafts and reduced bulbing tendency. They differ from Welsh onions (which form small bulbs) and distinguishably from garlic chives (which are flat-leaved alliums with garlic flavor).

Spring onions function as both a vegetable and a finishing element across numerous global cuisines. In Asian cooking—particularly Chinese, Korean, and Japanese traditions—they appear as garnishes for soups, stir-fries, and noodle dishes, contributing textural contrast and fresh allium bite. Western cuisines employ them in salads, potato dishes, and as an accompaniment to smoked fish. The white bases may be cooked similarly to regular onions, while the green tops are typically reserved for raw garnish or last-minute addition to preserve their delicate flavor and crisp texture. They pair well with dairy products, eggs, potatoes, and Asian condiments such as soy sauce and sesame oil.