Ingredient Spotlight: Spring Onions – A Taste of the Season's Green
Apr 07, 2025
There’s something so uplifting about the first fresh green shoots of spring—after months of root vegetables and stored onions, the arrival of spring onions is like a whisper of the garden waking up. These delicate, bright alliums are among the season’s first offerings, and they bring a flavor and freshness that feels like a breath of clean air.
What Are Spring Onions?
Often confused with scallions or green onions, spring onions are actually immature onions, harvested before the bulb fully develops and the tops dry out. They’ve spent just enough time in the soil to develop a gentle oniony flavor, but they’re still tender, juicy, and beautifully green from tip to top.
Unlike their older, cured cousins that are stored for months and develop a more concentrated flavor, spring onions are mild and sweet with a just-right zing that complements rather than overwhelms. Their fresh green stalks and pearly bulbs are both entirely edible—and entirely delicious.
Why We Love Them
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They taste like spring. Light, green, and slightly grassy, spring onions have that unmistakable "just-picked" flavor that sings in early spring cooking.
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They’re super versatile. Use the whole thing—the white bulb and the green tops. Slice them into salads, soups, sautés, or even pesto.
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They brighten up any dish. Swap them for regular onions in any recipe where you want a fresher, more delicate onion profile.
How to Cook with Spring Onions
If you’ve only ever used onions for a deep, caramelized base, it’s time to let spring onions shine in a few new ways:
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Sauté Them Gently
Try using spring onions instead of regular yellow onions in your sautés. Their lighter flavor adds lift and brightness to veggies, pastas, and grain bowls. -
Add to Brothy Soups
Spring onions are a dream in light, brothy soups. Stir them in at the end of cooking to preserve their color and flavor—especially in miso soup, chicken broth, or early spring vegetable stews. -
Grill or Roast Them Whole
Throw whole spring onions on the grill or roast them until tender. A quick char brings out their sweetness and adds smoky depth—perfect as a side or topping for tacos, flatbreads, or grain salads. -
Use the Greens Like Herbs
Finely slice the green tops and sprinkle them over dishes the same way you'd use chives or parsley. They’re especially good on eggs, potatoes, or avocado toast. -
Blend into Sauces or Pestos
The tender tops make an excellent addition to herb sauces, compound butters, or a punchy green pesto for pastas and proteins.
Farmer's Market Tip
Look for spring onions with firm, white bulbs and lush green tops. Avoid any that look wilted or slimy—they should feel perky and crisp. Use them within a few days of buying, or store them in a damp paper towel in the crisper drawer to keep them fresh longer.
Spring onions are one of those ingredients that mark the true shift in seasons. They're not here long—just a few weeks of peak season—so grab them while you can, and let them be the hero of your spring table.
🌱 Ready to try them in a recipe? Check out farowathome.com/blog for dishes that would sing with a spring onion swap! I’d especially recommend subbing them into your favorite sauté, broth, or veggie bowl. Happy cooking!
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