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Spring onion

Vegetables · Alliums

Spring onion

Young onion with a slim white base and long green tops, used raw as a garnish or quickly cooked.

Also called: scallion, scallions, green onion, green onions, taze soğan

A kind of onion

221 recipes with it

Photo: Evan-Amos, via Wikimedia Commons (public-domain)

What it is

Spring onions (scallions, green onions) are onions harvested young, before a large bulb forms. They have a slender white or slightly bulbous base and hollow green leaves. The white part is sharper; the greens are mild and grassy. Chives are much thinner and spring onions are milder than leeks.

Allium cepa / Allium fistulosum

How it’s used

  • Sliced over noodles, soups and stir-fries
  • Stir-fried with ginger in Chinese dishes
  • Added to pancakes such as pajeon
  • Raw in salads, salsas and dips
  • Grilled whole

Characteristics

Taste
Fresh, mildly oniony; whites sharper than greens.
Texture
Crisp whites, tender hollow greens.
When cooked
Cooks in seconds; greens wilt quickly, so add them at the end.
Sold as
fresh
Cooking uses
Usually eaten raw, Commonly cooked, Used as a garnish, Suitable for grilling

Storage

Refrigerated. Refrigerate wrapped in a damp towel or bag, or stand the roots in a little water. Discard slimy leaves.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
32 kcal
Protein
1.83 g
Carbohydrate
7.34 g
Fat
0.19 g
Fibre
2.6 g
Sugars
2.33 g

USDA FoodData Central: Onions, spring or scallions (includes tops and bulb), raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Chives — Good as a raw garnish; milder and no crunch.
  • Leek — Thinly sliced, in cooked dishes only.

Related ingredients

Recipes with spring onion

See all 221

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