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Spring Onion

With their mild and delicate flavour spring onions, also known as salad onions or scallions, are small, immature onions that have been picked before the bulb has swollen. They have a narrow white bulb and a tender green shoot which is also used in cooking and provides a subtle onion flavour. Look for spring onions with bright, lively looking leaves and firm, clean white bulbs.

How to Use

Spring onions are served raw and cooked. Raw spring onions are added to salads, sandwich fillings and baked potato toppings. Spring onions are a popular ingredient in Thai, Chinese and Japanese cooking and are also often included in quiches, pies, stir-fries and soups. The green shoots are sometimes finely chopped and used as a garnish.

How to Prepare

Trim off the roots from the bulb, remove any tough outer leaves and wash thoroughly. Leave whole or slice vertically or horizontally into even-sized pieces.

How to Cook

Spring onions can be stir-fried. To stir-fry, heat 1 tbsp olive oil in a frying pan or wok, add the prepared sliced onions and stir-fry for 5-7 minutes until just tender.

How to Store

Spring onions should be stored in the fridge for up to 3 days.