Spring onions, also known as scallions, are a type of onion that are harvested young, before the bulb has formed. They are commonly used in many cuisines around the world, particularly in Asian and Mexican dishes.
Spring onions have long green leaves and a white bulb, and are milder in flavor than regular onions. They are a good source of Vitamin C, Vitamin K, and dietary fiber.
Spring onions can be eaten raw or cooked, and are often used as a garnish or added to salads, soups, stir-fries, and noodle dishes. They can also be grilled or roasted for a more intense flavor.
In addition to their culinary uses, spring onions have also been used in traditional medicine to treat a variety of ailments, such as colds, flu, and sore throat. They are believed to have anti-inflammatory and antibacterial properties.
Spring onions are widely available in grocery stores and farmers' markets, particularly during the spring and summer months. They can be stored in the refrigerator for up to a week, and should be stored separately from other produce to prevent them from absorbing odors.