Spring Onions are vegetables of various Allium onion species and have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and the Chinese onion.
Nutritionally, they have a combination of the benefits of onions and greens. They are an excellent source of vitamin K and vitamin C, and a very good source of vitamin A too. Spring onions are used frequently in salads as the flavour tends to be milder than other onions and compliments raw greens really well.