Spring onions are a variety of green onion or scallion with a stronger flavor which packs a distinctive bite. They can be used in any recipes which call for green onions, ranging from salads to salsas, especially when cooks want an extra kick in their food. Many markets and greengrocers stock spring onions when they are in season, and they can also easily be grown at home; you can even use bulbs from the supermarket as a starter for your own spring onions.

As their name suggests, these onions come into season in the spring. They look very similar to green onions except that their bulbs are larger and more defined. These larger bulbs have a concentrated onion flavor, although the greens are also strongly flavored as well. Just like regular green onions, spring onions are often sold with their roots attached.

There are a number of ways to use spring onions in cooking. They can be diced or chopped and added to sauces, stir fries, and other dishes. They can also be grilled and eaten plain, or roasted and served as a garnish or side vegetable. Some people enjoy eating spring onions straight with a little bit of salt, although this activity is not for the faint of heart. They can also be caramelized in savory tarts to bring out their natural sweetness and complex flavors.

When selecting spring onions in the store, look for a bunch with crisp, firm leaves which are a uniform rich green. Discard specimens with discolored, slimy, or wilted leaves, and look for crisp, hard bulbs. You can keep spring onions in the fridge for a couple of days, and remember to wash them before use. You may also want to peel the outer layer of the bulb off to access the tender, crunchy interior.

You can grow spring onions in the garden or in a container. Pick a reasonably sunny spot with well drained soil to plant seeds or starter bulbs, and keep the onions moist, but not soaking wet, as they grow. If you just want to use the more mild greens, you can shear them off near the bulb, allowing the spring onions to grow fresh shoots to restock your larder. You can also pull the onions out and use them whole, bulb and all.