The spring onion is also known as a green onion or a scallion, though it shouldn't be mistaken for either. Each spring onion plant produces a singular underground bulb, known as the plant's roots, with multiple vertical green leaves that evolve above ground during the plant's growing process.

Spring onions are harvested specifically for their bulbous roots, yet they clearly differentiate from bulbing onions as their root never fully develop. The spring onion's roots have a moist, parchment-thin skin with a snow white flesh that is crisp, savory and sweet. The green stems are hollow and can be more pungent, bitter and consistently drier than the roots.

Serving Ideas

Spring onions are most often utilized raw. Though that is their most common application, the whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pairing for grilled and roasted fish and meats. Spring onions pair well with other ingredients that arrive within the same season such as morels, chanterelles, sweet peas, young lettuces, brassicas, radishes and citrus. Spring onions can be added to vinaigrettes, cream based sauces, soups, pastas, pizzas and risottos.

Ethnic/Cultural Info

The spring onion is the only member of the onion family commonly associated with Japanese cooking. In fact, there are several spring onion varieties specifically cultivated in Japan for its cuisine.

Geography/History

Onions, historically has been cultivated for 5000 years or more. As they have grown wild in various regions, it is widely documented that they were consumed for thousands of years and domesticated simultaneously all over the world. They are one of the earliest cultivated crops regardless of their perishable tendencies. Via trade routes they were transportable easy to grow and adapted to a variety of soils and climates.

Seasons/Availability

Spring onions are available during spring months.