Spring Onion
scallion (US) · salad onion · green onion · Welsh onion (similar but different species)
Spring onions — young alliums harvested before the bulb fully develops — occupy a useful niche between raw onion and chive. They are mild enough to eat raw, pungent enough to provide a fresh allium note, and structurally robust enough to hold their shape in a quick stir-fry or on a grill. The white bulb and lower green stem are more intense in flavour; the upper dark green tops are mild and are often used as a garnish.
Fresh, mild and clean with an allium pungency far gentler than white onion. The white part is sharper; the green top is mild and grassy. When charred on a griddle: a pleasant smokiness develops.
Crisp and juicy raw. Softens quickly with heat — a few minutes in a hot pan is sufficient. The green tops wilt faster than the white bulb.
Refrigerate loosely wrapped in a damp cloth or in a glass of water (like flowers) for up to 5 days. The tops wilt first — use those first.
Trim the root end and any dry or damaged green tips. No peeling required. Slice on the diagonal for stir-fries to increase surface area. Use whole when grilling (spring onions charred over a flame are transformed). Separate white and dark green parts if cooking times differ.