“Spring onions,” also known as green onions, scallions, or salad onions, are a type of onion harvested before the bulb has fully matured.

• Flavor: Spring onions have a milder flavor compared to mature onions. The green tops have a fresh, grassy taste with a hint of onion flavor, while the white bulbs are slightly sharper and more intense in flavor.
• Culinary Uses: Spring onions are versatile and can be used in a variety of culinary dishes. They can be eaten raw or cooked and are commonly used as a garnish or ingredient in salads, soups, stir-fries, and other dishes. Spring onions can also be grilled, roasted, or sautéed whole or chopped.
• Nutritional Value: Spring onions are low in calories but rich in vitamins, minerals, and antioxidants. They are a good source of vitamin C, vitamin K, vitamin A, and folate. Spring onions also contain phytonutrients such as quercetin and sulfur compounds, which have antioxidant and anti-inflammatory properties.