spring onion: meaning, definition, pronunciation and examples

In most practical culinary contexts, especially in North America, yes—they refer to the same young, green-stalked onion. Botanically, there can be subtle differences between varieties bred specifically as 'spring onions' (which may form a slight bulb) and 'scallions' (which often do not bulb at all), but the terms are used interchangeably by most cooks and supermarkets.

Yes, both parts are edible. The white bulb end has a stronger, more pungent onion flavour, while the green stalks are milder and often used for colour and a fresher taste. Recipes will sometimes specify which part to use.

They are related but different vegetables. Spring onions are much smaller and slimmer, with a distinct but mild onion taste. Leeks are larger, have a sweeter, more delicate flavour, and their edible part is primarily the white and light green stem, which is built up of many layers.

To keep them crisp, trim the roots, stand them upright in a jar with an inch of water, cover loosely with a bag, and refrigerate. Alternatively, wrap them in a slightly damp paper towel and place in a perforated bag in the fridge's crisper drawer.

A type of young onion with a small, white bulb and long green stalks, typically eaten raw in salads or used as a garnish.

Spring onion is usually everyday, culinary in register.

Spring onion: in British English it is pronounced /ˌsprɪŋ ˈʌn.jən/, and in American English it is pronounced /ˌsprɪŋ ˈʌn.jən/. Tap the audio buttons above to hear it.