Spring onions belong to the onion family and in some countries, they are known as scallions, bunching, or green onions. They are harvested when young and before the white bulb has time to form properly and are tender and mild with a long white slender neck and hollow green tops. Spring onions are milder than onions so can be eaten raw in salads and sandwiches. The green tops can be used like chives, as a garnish or sliced in salads or stir-fries.
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