Spring onions are very young onions, harvested before the bulb has had a chance to swell, also known as scallions or green onions. Everything is edible, and are good either raw or cooked. They have a similar flavour to onions, but are much milder.
These onions come from the varietals that produce bulbs and are basically more mature versions of scallions. They are planted as seedlings in the late fall and then harvested the next spring, thus the word “spring” in the name.
Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the varietal, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions.
Spring onion is available all year round, and easy to grow in a vegetable patch from seed.
Spring onions don’t last as long as onions, so use within four or five days.