Seasonal period: April, May, June

A vegetable plant, similar to an onion with a small bulb and edible leaves.

Spring onions are long and thin, their taste is sweet and very mild so they can be eaten raw or cooked in a great variety of dishes.


They are bright white with green stems. They are usually sold in bunches.


They have a mild taste. Their texture is juicy and crunchy at the same time. The green stem can be used to accentuate taste as done with fresh chive or parsley.

Buying and preservation tips

The best time for spring onions is from the end of spring to the end of summer, which is when they are recently picked and their taste is at its best. The white part must be firm and shiny, without moisture or viscosity. The stem must be robust and withering bunches must be avoided. They should not be preserved in plastic bags as their high moisture content makes them rot very easily.

Nutritional information (1.0 ud)
Fiber 1.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 114.0 mg
Iron 1.5 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 19.0 g
Folic acid 16.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.