spring onions<br />
Low in calories with notable vitamin K and vitamin C content; contain beneficial compounds including quercetin and allicin common to the allium family.
About
Spring onions, also known as scallions or green onions, are immature onions (Allium fistulosum and Allium cepa) harvested before bulb formation, comprising both white and green tender stalks. They are characterized by a mild, fresh onion flavor with subtle sweetness, lacking the pungency of mature bulbing onions. The white base provides onion bite while the green tops offer a more delicate, herbaceous quality. Spring onions are cultivated worldwide and available year-round through succession planting, with numerous cultivars selected for extended green tops or thicker white shanks depending on culinary preference and regional tradition.
Unlike bulbing onions, spring onions require no specialized storage or curing and are consumed fresh in their entirety or in part, depending on the dish and cultural practice. They bridge the gap between a vegetable and an herb in culinary application.
Culinary Uses
Spring onions are utilized across global cuisines as both a primary ingredient and finishing element. In Asian cooking, particularly Chinese and Southeast Asian traditions, they are sliced and added to stir-fries, noodle dishes, and soups, or used as a garnish for dumplings and congee. Western cuisines employ them in salads, omelets, baked potatoes, and as a garnish for soups and composed dishes. The white portions can be treated like mild onions in cooking, while the green tops are best used fresh or added at the final moment to preserve their delicate flavor and textural crispness. They pair well with eggs, potatoes, seafood, and Asian aromatics such as ginger and soy sauce.