Spring Onion Bunch

Spring onions, also called green onions or scallions, are young onion plants harvested before the bulb fully develops. The entire plant is edible — the white bulb base provides a mild onion flavour and the green stalks deliver a fresh, grassy, slightly peppery note. Spring onions are more delicate in flavour than mature onions, making them a versatile ingredient used raw and cooked across cuisines. In Indian cooking, spring onions appear in spring rolls, Chinese-style noodles, biryani garnishes, raita, and chilli cheese toasts. In Korean cuisine, they are the foundation of pajeon pancakes. In Chinese cooking, they form the base of wok-fried dishes. Nutritionally, spring onions are a good source of Vitamin K, Vitamin C, folate, and sulphur compounds including allicin, which supports cardiovascular and immune health. The green tops are particularly rich in Vitamin K — essential for blood clotting and bone health. Wash thoroughly under running water to remove any soil between layers before use. Store in the refrigerator in a damp paper towel or in a glass of water on the counter and use within 3–5 days. Origin: Maharashtra and Punjab, India.