Spring Onions (also known as scallions) are derived from various species in the genus Allium. Spring Onions look like tiny leeks; white, round bulbs with long stems, and are sold in bunches. The stem is the main edible part of the spring onion.
Growing and harvesting
We source our Spring Onions from one external grower in Tasmania, and a number of growers in Victoria. Spring Onions can be grown all year round and are hand harvested into bunches.
Look for stiff, upright, hearty greens that don't show signs of wilting. The roots, which you'll probably see still attached, should be flexible, a sign they were recently in the ground.
Unlike brown and red Onions, Spring Onions contain more moisture and do not have an outer skin. Keep them in the crisper drawer, sealed well in a plastic bag, and they'll stay fresh for about two weeks.
Spring Onions can be used in soups, dumplings, dips, marinades, and stir-fries. Thinly slice them and use them as a finishing touch to foods like soups and stews.
Spring Onions are a good source of vitamin K, and a source of vitamin C.
Try it now
This Spring Onion Pancakes with Pork recipe from Woolworths is simple and can be made in less than 30 minutes.