I picked up these beauties at my local farmers market. After they’ve been trimmed and wash they look familiar, don’t they. Yep, they are merely slightly overgrown green onions or scallions, left in the ground a little longer to develop a larger bulb. I’m not exactly sure why spring onions are only available during the spring. I suppose it’s because growers only have a limited amount of space and must cycle their alliums. The beauty of these onions is that they mature in just a couple of months. If interested in planting some, now is the perfect time since the soil is starting to warm. It’s possible to start these from seed indoors, but being that it’s already mid-April, you’ll have better luck picking up some seedlings or starts at your local garden center or nursery.
Spring onions will brighten other spring vegetables in the kitchen. As far as flavor, they are stronger than a typical green onion, but not as strong as a storage onion. If you decide to swap them for leeks, they aren’t as sweet and are more tender. Pair them with favas, peas, immature greens, asparagus, and artichokes. Add whole, with 1 inch of green tops attached, to spring vegetable stews and braises. Halve, slice thinly, sauté in butter, and add to an omelette or quiche. Or, do what I did and add sautéed spring onions to buttermilk mashed potatoes.