spring onions

Spring onions, whose scientific name is allium cepa, are available in nature in both red and white varieties, each of which represents an onion whose maturation is not yet complete: they differ in taste, where those white ones should mainly be consumed cooked - as they are characterized by a stronger flavor when raw, while the red ones can be eaten in both variants. Spring onion contains an important quantity of minerals such as potassium and calcium, as well as group B and C vitamins.

Use in cooking

There are many kitchen recipes in which onions can be used: for example, in savory pies, or even in salads, in fish-based second courses and in dishes with vegetables.


Spring onions can be stored for a few days in the vegetable drawer of the fridge or, alternatively, in a well-ventilated, cool place away from sunlight.


Spring onions contain good quantities of minerals such as potassium, phosphorus and calcium, as well as various vitamins B and C.

Recipe list