Nutritional breakdown per 100g
Protein1.8g
Fat0.2g
Saturated fat0g
Carbohydrate7g
  of which sugars2.3g
Fibre2.6g
Energy 
32kcal
134kJ
Na16mg
Ca72mg
Fe1.48mg
Vitamin A600µg
Vitamin C18.8mg
Vitamin E0.55mg
Vitamin B60.1mg
Vitamin B120µg

Spring onions

Sprin onions, also known as green onions or scallions, are young onions harvested when their tops are green and the bulbs are still undeveloped.

Spring onions

Sprin onions, also known as green onions or scallions, are young onions harvested when their tops are green and the bulbs are still undeveloped. They have a mild flavour and the entire onion can be eaten. Typically used raw in salads, as garbish or as a seasoning in other recipes.

A useful way to fill in the gap when main crop onions are not at their best they are at their best in, as the name suggests, spring so april and may are the best time for these. Unlike a lot of spring vegetables they are not too critical about freshness so they can quite easily be kept for a few days in the fridge before use.

As with a surprising number of other spring vegetables botanically it is a member of the lily family. More precisely an alium as anyone who has ever let them flower will have reallised. Also, as with many other spring vegetables they are suprisingly low in calories so while excellent in garnishes and to make meals more interesting they are quite unsuited to being the main ingredient of any recipe.