Spring onions are small in size and have long, straight leaves that connect into globular, bulbous bases. The round to oval bulbs have moist, thin skin, fine root hairs, and range in color from white, almost translucent, to red depending on the variety. The green stems are hollow, long, and slender with a pungent, bitter, and more herbaceous taste than the bulbs. Spring onion bulbs are often consumed fresh and are crisp, sweet, and tender with a mild pungency.
Spring onions are available year-round.
Spring onions, botanically classified as Allium cepa, are young bulbs that have been harvested prematurely and are members of the Amaryllidaceae family. The name Spring onions is a general descriptor used for many different varieties that produce bulbs that are harvested before the bulb has a chance to swell and mature. Springs onions are favored for their mild flavor, and both the bulbs and leaves are edible fresh or can be lightly cooked.
Spring onions contain vitamins A, C, and K, flavonoids, potassium, calcium, and fiber.
Spring onions are best suited for both raw and cooked applications such as sautéing, grilling, roasting, and boiling. Most commonly prepared fresh, Spring onion bulbs can be sliced and mixed into salads, sandwiches, or used as a garnish. The greens can also be used similarly to chives in salads, grain bowls, and stir-fries. In addition to fresh preparations, the whole onion can be flash blanched, grilled, and served with roasted fish and meats, boiled in soups and stews, baked in casseroles, or cooked with other vegetables. Spring onions pair well with asparagus, sweet peas, young lettuces, brassicas, radishes, citrus, morels, chanterelles, potatoes, vinaigrettes, cream-based sauces, soups, pasta, pizzas, and risottos. The bulbs will keep 4-5 days when stored in a perforated bag or plastic bag with paper towels in the crisper drawer of the refrigerator.