Spring Onion Wholesaler

Spring Onions Wholesaler

Spring onions wholesaler belong to the onion family and in some countries they’re referred to as scallions, bunching or green onions.

They are harvested when young and before the white bulb has time to make properly and are tender and mild with an extended white slender neck and hollow green tops. Spring onions are milder than onions so are often eaten raw in salads and sandwiches. The green tops are often used like chives, as a garnish or sliced in salads or stir fries.

Also referred to as scallions or green onions, spring onions are actually very young onions, harvested before the bulb has had an opportunity to swell. Both the long, slender green tops and therefore the small white bulb are edible, and are good either raw or cooked. they need an identical flavour to onions, but are much milder.

Choose the Simplest Spring Onions Wholesaler

Look for solid white bulbs with white root hairs firmly attached, and crisp, bright green stems.

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

How to Prepare Spring Onions?

Trim root end and dark green leaves, wash well, slice thinly or into short lengths.

Also as any ragged ends at the highest. Slice the bulb into rounds. Cut the green tops across (kitchen scissors are good for this) with a knife, then lengthwise again, consistent with what shape you want. If you would like to form the tops into a garnish, cut into slim lengths, as above, then stand it in ice-cold water for 30 minutes.

Spring Onions Wholesaler Availability

All year. They are easy to grow during a vegetable patch from seed.


Refrigerate in plastic bags within the crisper.

Spring onions don’t last as long as onions, so use within four or five days.

Ways to Eat Spring Onions

The entire spring onion, including the highest , are often sliced and used raw in salads, as a garnish or cooked in stir fries. Spring onions are often utilized in Oriental cooking. Cut the green tops very finely and use like chives. Spring onions are often used rather than onions in some recipes.

Suggested cooking method: Stir fry.

Nutrition of Spring Onions Wholesaler

Spring onions are a source of folate. Flavonoids, carotenoids and a few sulphur compounds are the phytonutrients found in spring onions wholesaler.