Spring onions belong to the onion family and are known in some countries as scallions or green onions. They are harvested when young, before the white bulb has time to form properly, and are tender and mild in flavour. Spring onions are milder than other onion varieties so can be eaten raw in salads and sandwiches. The green tops can be used like chives, as a garnish or sliced in salads or stir fries. They are a source of folate. Flavonoids, carotenoids and some sulphur compounds are the phytonutrients found in spring onions.
Refrigerate in plastic bags in the crisper.
Trim the root end of spring onion, wash well, slice thinly or into short lengths.
The entire onion, including the top, can be sliced and used raw in salads, as a garnish or cooked in stir fries.