Mahadevan Agro | Fresh and Flavorful Spring Onion: Health Benefits, Culinary Uses, and Growing Tips
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Spring Onion


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Spring onions, also known as scallions or green onions, are a type of onion that is harvested before the bulb fully develops. They are characterized by their long, slender green stalks and small white bulbs. Spring onions have a milder flavor compared to mature onions, with a subtle onion taste and a hint of freshness. They are used in various culinary preparations, both raw and cooked. Spring onions can be chopped and added to salads, stir-fries, soups, and omelets to provide a mild onion flavor and a vibrant green color. They are also commonly used as a garnish for dishes. Spring onions are known for their nutritional value, containing vitamins A, C, and K, as well as minerals like potassium and fiber. In India, spring onions are cultivated in different regions, including Maharashtra, Andhra Pradesh, Gujarat, and West Bengal. They are readily available in local markets and grocery stores throughout the year. Spring onions are a versatile and flavorful ingredient that adds freshness and a mild onion taste to a wide range of dishes.


Unique features of Spring Onions:

  1. Mild Onion Flavor: Spring onions have a mild and slightly sweet onion flavor, making them less pungent than mature onions. They offer a delicate and fresh taste that adds depth to dishes without overpowering other ingredients.
  2. Edible Green Stems: Unlike regular onions, the green stems of spring onions are fully edible and commonly used in cooking. The green part provides a crisp texture and a subtle onion flavor, while the white bulb adds a milder onion taste.
  3. Culinary Versatility: Spring onions are incredibly versatile and can be used in a wide range of dishes. They can be enjoyed raw in salads, used as a garnish, added to stir-fries, soups, curries, omelets, or even grilled for a delicious charred flavor.
  4. Nutritional Benefits: Spring onions are low in calories and rich in essential nutrients such as vitamins A, C, and K. They also contain minerals like potassium, folate, and fiber, making them a nutritious addition to meals.
  5. Quick Growing Time: Spring onions have a relatively short growing time compared to other onions. They can be harvested and enjoyed in a matter of weeks, making them a popular choice for home gardeners.
  6. Substitution for Onions: Spring onions can be used as a milder substitute for regular onions in recipes. They provide a similar flavor profile but with a lighter and fresher taste.
  7. Enhancing Salads and Soups: The vibrant green stems of spring onions are often used to enhance the visual appeal and flavor of salads and soups. They add a pop of color and a subtle onion note to these dishes.
  8. Stir-Fry Staple: In many Asian cuisines, spring onions are a key ingredient in stir-fried dishes. Their crisp texture and mild flavor complement a variety of vegetables, meats, and sauces.
  9. Garnish and Finishing Touch: Spring onions are commonly used as a garnish to add a final touch of freshness and flavor to a dish. Chopped green stems sprinkled on top can elevate the presentation and taste of a meal.
  10. Worldwide Use: Spring onions are widely used in various culinary traditions worldwide. They are a common ingredient in Asian, Mediterranean, and Mexican cuisines, adding a distinct onion note to dishes.


*Note: It is important to note that moderation is vital, as consuming excessive quantities of anything can potentially lead to problems, whereas consuming things in appropriate amounts is generally considered safe.

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Spring onions, also known as scallions or green onions, are young onion plants with long green stalks and small white bulbs. They have a mild onion flavor and are commonly used in various culinary dishes.

Spring onions are harvested at a young stage, while regular onions are left in the ground to mature. Spring onions have a milder flavor and a crisp texture compared to mature onions.

Spring onions can be used in a variety of ways. They can be added raw to salads, used as a garnish for soups and stir-fries, or cooked in various dishes such as omelets, curries, and stir-fried vegetables. The green tops can also be used to make pesto or as a flavoring in stocks and broths.

Yes, spring onions are nutritious. They are a good source of vitamins A, C, and K, as well as folate and fiber. They also contain antioxidants and have antibacterial properties.

To store spring onions, remove any rubber bands or ties and trim the roots if necessary. Place them in a plastic bag or wrap them in a damp paper towel and store them in the refrigerator. They can be stored for up to a week.

Yes, spring onions can be easily grown at home. They can be grown from seeds or by replanting the roots of store-bought spring onions. They require well-drained soil and regular watering. Harvest them when the stalks reach the desired size.

No, spring onions and shallots are different. Spring onions have a milder flavor and larger bulbs compared to shallots. Shallots are smaller, have a more intense flavor, and are often used in cooking for their distinct taste.

Yes, you can substitute spring onions for regular onions in many recipes. Keep in mind that spring onions have a milder flavor, so you may need to use a larger quantity to achieve the same level of onion flavor.

Yes, you can freeze spring onions. Wash and chop them, then blanch them in boiling water for a few seconds before freezing. Frozen spring onions can be used in cooked dishes but may lose their crisp texture when thawed.

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