Spring onion

Learn how to grow your own spring onions from the experts at Gardeners’ World.

Choose the best spring onions

Go for spring onions with firm, unblemished bulbs and bright green, perky leaves. Avoid those that are slimy or wilting. The skin covering a spring onion's bulb can be either white or deep red fading to white at the roots – there's no significant difference in taste. Similarly, the bulb can be quite pronounced or more like a leek in shape, with no noticeable swelling. Again, this has no impact on flavour.

How to prepare spring onions

Wash, then trim off the root as well as any ragged ends at the top. Slice the bulb into rounds. Cut the green tops across (kitchen scissors are good for this) or lengthways with a knife, then lengthways again, according to what shape you'd like. If you want to make the tops into a garnish, cut into slim lengths, as above, then stand in ice-cold water for 30 minutes.

Have a look at our spring onion recipes.

How to store spring onions

In a perforated bag in the fridge. Spring onions don't last as long as onions, so use within four or five days.

Alternatives to spring onions

Try shallot.