Spring Onions add a crisp, mild flavour that lifts both raw and cooked dishes. They’re used in Jamaican Rice and Peas and Nigerian Fried Rice, bringing freshness and a gentle bite to every spoonful. Both the white bulb and green stalks are full of flavour, making them ideal for garnishing, marinades, and soups.
Fun fact: Spring Onions can regrow after harvesting — just place the roots in water, and they’ll sprout new green shoots within days, making them one of the easiest kitchen crops to regrow.