Spring onions, botanically classified as Allium cepa, are young onion plants that have been harvested prematurely, belonging to the Amaryllidaceae family. The term Spring onion is a general descriptor used to encompass many different varieties of storage or bulb onions that are pulled before the bulb has a chance to swell and mature to a large size. Spring onions are harvested approximately 2 to 3 months after planting and provide bright, fresh flavors, often viewed as one of the first vegetables of spring. The onions are also entirely edible, including the leaves and bulb, and can be utilized fresh or cooked. It is important to note that green onions and Spring onions are different despite the term Spring onion being used interchangeably for both types of onions in the United Kingdom and Canada. Spring onions have a slightly more robust flavor and develop small round bulbs, while green onions do not grow true bulbs and have a milder flavor.

Prevents Cold And Flu. As it has antibacterial and antiviral properties, it is an excellent medicine to treat viral and flu infections.
Aids in Digestion.
Reduces Risk of Cancer.
Lowers blood sugar levels.
Good For Your Eye.
Keeps Your Heart Healthy.
Boosts Immunity.
Prevents Stomach Complications.

Spring onions contain vitamin A to maintain healthy organ functioning, vitamin C to strengthen the immune system, and vitamin K to promote faster wound healing. The onions also provide calcium to protect bones and teeth, potassium to balance fluid levels within the body, antioxidants to reduce inflammation, and other nutrients, including phosphorus, magnesium, and copper.