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Tender, mild, and wonderfully fresh, Spring Onions — also known as scallions or Hara Pyaaz in Hindi — are a versatile allium with slender green stalks and small white bulbs. The German variety is known for its particularly crisp texture and clean, mild flavour. Both the white bulb and green tops are fully edible, making them a zero-waste ingredient that adds freshness and colour to a wide range of dishes. Browse our full range in Potato, Onion & Tomato or explore all our fresh produce in Fresh Foods.
Spring onions are the ultimate finishing garnish — slice thinly and scatter over dals, curries, noodles, and soups just before serving. Use raw in salads and chaats for a mild onion crunch, stir into Chinese-style fried rice and noodles, or add to omelettes and egg bhurji. The white bulbs can be used like small onions in cooking, while the green tops add freshness and colour as a garnish.
Store spring onions in the refrigerator wrapped in a damp paper towel or in a glass of water — they keep well for 5–7 days. Do not store at room temperature as they wilt quickly. Wash just before use.
Q: What is the difference between spring onions and regular onions?
A: Spring onions are harvested young before the bulb fully develops. They have a much milder, fresher flavour than regular onions and are used primarily as a garnish or in raw preparations, whereas regular onions are used as a cooking base.
Q: Can I use both the white and green parts of spring onions?
A: Yes — both parts are edible and delicious. The white bulb has a slightly stronger flavour and is good for cooking, while the green tops are milder and best used raw as a garnish or added at the end of cooking.
Q: How do I use spring onions in Indian cooking?
A: Spring onions are used in egg bhurji, sabzis, chaats, and as a garnish on dals and curries. They are also used in Indo-Chinese dishes like Hakka noodles and fried rice.
