Spring onions (Allium cepa Aggregatum Group) are part of the large onion family (Alliaceae) but are much quicker and easier to grow than onions. They have pencil-thick green, onion-flavoured hollow leaves with white bases and are also known as shallots (the name used in supermarkets), scallions, green onions and bunching onions. A popular variety is ‘Straight Leaf’.
Spring onions are sweeter and milder in flavour than onions. They add a gentle onion flavour to foods. Spring onions are used fresh mainly as a garnish for salads but also added to hot dishes such as stews or soups and team very well with eggs. Spring onions can be substituted for leeks. They are low in calories but high in fibre, vitamins A, C, B2 and thiamine and many minerals.
Follow our seven easy steps to successful spring onion harvest including tips along the way.