Spring onions or scallions are true onions that are harvested very young while their shoots are still green and fresh. They have a mild delicate taste and both the small white bulb and the green tops can be used in any dish that requires a mild onion flavour. Spring onions are a good source of Vitamin C and calcium.

Nutritional Value

Nutrient Raw
Energy kJ 151
Kcal 35
Protein g 0.9
Carbohydrate g 8.5
Fat g 0.0

A good source of…

Nutrient Raw
Vitamin C One TickOne Tick
Calcium One Tick

For more information on nutrition and the details given above, check out our nutrition page.

Preparing and Using

Spring onions are an essential ingredient of Oriental (especially Japanese and Thai) cooking. In fact, they are to Oriental cooking what parsley is to French cooking. They can be eaten raw but are often stir-fried and are used as garnishes for dishes and for soups.They can be used as an ingredient in fillings for spring rolls, tortilla wraps and similar types of foods. They are also added to salads,sandwiches, omelettes and stirred into mashed potato when making champ. Spring onions are added to any dish that requires a mild onion flavour.

Spring onions go well with ginger, barbecue sauce, oyster sauce, coriander, sesame oil, garlic, fish and other flavours associated with Oriental cookery.


For some scallion recipes, visit the Bord Bia website here

Eggy Rice with Chicken

You can very easily adjust the quantities depending on how many you have to cook for – a great dish when unexpected guests turn up!

Click here for more

Poached Eggs and Home Fries

Great anytime of the day!

Click here for more