spring onions

Spring onions, also known as scallions or green onions, are the immature bulbs and tops of the common onion (Allium cepa) harvested before significant bulb formation. They are characterized by long, tender green stalks topped with modest white-to-pale bulbs at the base, typically 6 to 12 inches in length. The white and light green portions have a mild, fresh onion flavor, while the darker green tops are more herbaceous and assertive. Various cultivars are grown specifically for the spring onion market, selected for thin white bases, tender greens, and extended shelf life. They are used universally across Asian, European, and American cuisines.

Spring onions serve as a versatile aromatic vegetable in both raw and cooked applications. The white bulbs are chopped and used as a foundational aromatic similar to onions and garlic, while the green tops provide a fresh garnish and mild onion flavor to finished dishes. Common applications include Asian stir-fries, soups, salads, potato dishes, and as a garnish for Mexican salsas and Asian noodle soups. They can be braised whole, grilled, or pickled, and both raw and cooked preparations are equally valuable in the kitchen. The tender texture requires minimal cooking time in hot preparations.