The spring onion plant is similar in structure to the shallot, except that its bulbs are indistinct, being narrowly oval or oblong in shape, up to 10 cm long and passing into the green portions of the hollow leaves.
Spring onions are considered bulb varieties even though they are not fully grown to the bulb stage. Spring onions are harvested before the bulb forms and while the tops are still tender and green.
The spring onion is a very versatile in Thai cooking. It can be used as a garnish in almost any dish or used to flavor soups, deep-fried dishes, sauces and stir-fries.
Spring Onion is a promising source of bioactive moieties such as quercetin and flavonoids that exhibited various biological activities as anticancer, antioxidant, antimicrobial antiplatelet, antidiabetic, anti-inflammatory, and antiasthmatic effects, antithrombotic, antihyperlipidemic, and antihypertensive
Spring onion
