spring onions

ProduceSpring onions are available year-round in most markets, with peak supplies in spring and early summer in temperate regions. Winter production in southern hemisphere regions and controlled greenhouse cultivation ensure consistent availability globally.

Spring onions are low in calories and rich in vitamin C, vitamin K, and fiber. They contain organosulfur compounds with potential anti-inflammatory properties similar to mature onions.

About

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.

Culinary Uses

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.

Forms & Preparations

  • Whole, fresh — Entire stalk including white base and green tops, used raw or cooked; most common market form.
  • Sliced (bias-cut) — Angled slices separating white bulbs from green tops; whites added early in cooking, greens added at finish.
  • Chopped — Finely minced white and light green portions for use as aromatic base; green tops reserved for garnish.
  • Grilled or charred — Whole stalks brushed with oil and cooked over high heat until softened and lightly blackened; served as a side or component.
  • Pickled — Quick-pickled in vinegar and salt brines; served as condiment or accompaniment to Asian dishes.
  • Dried and ground — Dehydrated and powdered, used as minor seasoning and flavoring agent; less common than fresh forms.

Substitutes

  • Unknown — Use fresh chives for raw applications and as garnish (1:1 ratio), though chives lack the white bulb's cooking potential. Better for garnishing than as a cooking base.
  • Unknown — Use the white and light green portions (1:1 ratio by weight) for cooked dishes where a milder, sweeter onion flavor is desired. Leeks require longer cooking time and should be cleaned thoroughly.
  • Unknown — For the white bulb portion in cooking, use 1/3 to 1/2 the quantity of diced yellow onion as it is more pungent. Red onion works similarly but add a light vinegar rinse to reduce harshness.
  • Unknown — Use in Asian dishes where a garlic-onion hybrid flavor is acceptable (1:1 ratio). More commonly grown in Asian markets and regions.
  • Unknown — Substitute only for the green top portions at 1:1 ratio, though they lack the tender crispness of spring onion greens. Less delicate in texture.

Recipes Using spring onions (52)

RCI-SP.003.0730.001

Wasabi Tofu Soup

Serves 6 Wasabi Tofu Soup

RCI-BR.008.0235.001

Ye Mon

A tasty and filling in-between meals recipe.