Spring onions, also called scallions or green onions, have been cultivated across Asia, Africa and Europe for thousands of years.
Mild and fresh tasting, they are used both raw as a garnish and cooked as a flavour base. In West African cooking they add brightness to soups, stews and rice dishes.
Origin: varies week to week, shown on your delivery note
Weight: sold by count, size varies naturally
Storage: Store in the fridge. Wash before use.