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Spring onions or scallions are true onions that are harvested very young while their shoots are still green and fresh. They have a mild delicate taste and both the small white bulb and the green tops can be used in any dish that requires a mild onion flavour.

Spring onions are a good source of Vitamin C and calcium.

Nutritional Information


Nutrient   Raw
Energy kJ 151
  Kcal 35
Protein g 0.9
Carbohydrate g 8.5
Fat g 0


Preparation and Using


Spring onions are an essential ingredient of Oriental (especially Japanese and Thai) cooking. In fact, they are to Oriental cooking what parsley is to French cooking. They can be eaten raw but are often stir-fried and are used as garnishes for dishes and for soups.They can be used as an ingredient in fillings for spring rolls, tortilla wraps and similar types of foods. They are also added to salads,sandwiches, omelettes and stirred into mashed potato when making champ. Spring onions are added to any dish that requires a mild onion flavour.


Spring onions go well with ginger, barbecue sauce, oyster sauce, coriander, sesame oil, garlic, fish and other flavours associated with oriental cookery.

Learn more about Irish produce

Find out what time of year is best to purchase Irish vegetables, fruit and herbs.