Spring Onions are harvested primarily for their bulbous roots. The roots have a thin, moist, paper-white skin with a snow white flesh that is crisp, savory and sweet. The green stems are hollow and can be more pungent and dry than the roots.

Spring Onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats. Saute sliced spring onions, ginger and tomato until cooked and thickened, then use as a gravy for chicken.