Is spring onion a leafy vegetable? Your complete guide

November 7, 2025 •

3 min read

According to the Vegan Society, spring onions are indeed included in the diverse list of leafy green vegetables, alongside spinach and kale. This may come as a surprise to many who only associate the term with broad-leafed greens, but the classification holds true based on the edible parts of the plant.

Quick Summary

Spring onion is botanically classified within the Allium family and considered a leafy vegetable due to its edible green, hollow leaves. Both the tender white bulb and the green tops are consumed, with the leafy greens contributing to its nutritional profile, which includes essential vitamins and antioxidants.

Key Points

Botanical Family: Spring onions belong to the Allium family, alongside garlic, chives, and leeks.
Leafy Classification: Its edible, hollow, green leaves are the primary reason it is considered a leafy vegetable.
Fully Edible: The entire spring onion plant, including the small white bulb and green leaves, can be eaten.
Nutrient-Dense Greens: The green tops are rich in vitamins A, C, and K, as well as antioxidants.
Culinary Versatility: They are used both raw, as a garnish or in salads, and cooked in stir-fries, soups, and other dishes.
Health Benefits: Spring onions offer anti-inflammatory, antioxidant, and digestive health benefits.
Differentiation: Unlike green onions or scallions, spring onions have a small, immature bulb at their base.

Understanding the Botanical Nature of Spring Onions

To answer the question, "Is spring onion a leafy vegetable?" one must first understand its botanical background. Spring onions, also known as scallions or green onions, belong to the Allium genus, which also includes other common ingredients like garlic, chives, and leeks. They are harvested early, before the bulb has fully matured, leaving a small, undeveloped bulb and long, hollow, green leaves. It is this green, leafy part that places them squarely in the category of leafy vegetables.

The Edible Parts: Leaves and Bulb

Unlike mature onions where the large bulb is the primary edible portion, the entire spring onion plant, from the small white base to the green, tubular leaves, is edible. The white portion has a more pungent, classic onion flavor, while the green tops are milder, fresher, and often used as a garnish or to add a lighter onion taste.

The white or pale green base is tender and can be cooked or used raw.
The green, hollow leaves are milder and perfect for fresh applications.
Both parts offer distinct flavors and textures to dishes.
Trimming the root end is the only part that needs to be discarded.

The Role of Leaves in Nutritional Value

The green leafy tops of the spring onion are a nutritional powerhouse. They are particularly rich in antioxidants and vitamins. The plant contains flavonoids and sulfur compounds that have antioxidant and anti-inflammatory properties. This is in addition to being a good source of vitamins A, C, and K.

Antioxidants: Helps protect the body from oxidative stress and damage caused by free radicals.
Vitamin A: Important for maintaining healthy vision and a strong immune system.
Vitamin C: A powerful antioxidant that supports the immune system and promotes collagen production for healthy skin.
Vitamin K: Crucial for blood clotting and bone health.
Folate (Vitamin B9): Essential for cell growth and metabolism.

Spring Onion vs. Scallion vs. Leek

Confusion often arises due to the similar appearance and names of green onions, scallions, spring onions, and leeks. While the terms "green onion" and "scallion" are often used interchangeably, "spring onion" technically refers to a different stage of maturity. A true spring onion has a small, but noticeable, immature bulb at its base, whereas scallions have a straight white base with no discernible bulb. Leeks are larger, with a white, cylindrical base and broad, flat green leaves that are tough and typically discarded.

A Culinary Comparison

Here's a comparison table to help clarify the differences in culinary applications:


Feature	Spring Onion	Scallion (Green Onion)	Leek
Bulb	Has a small, immature bulb	No developed bulb	Large, cylindrical white base
Flavor	Stronger flavor than scallions	Milder onion flavor	Mildest, slightly sweet, and earthy flavor
Leaves	Hollow, tubular, and edible	Hollow, tubular, and edible	Flat, broad, and fibrous; typically not eaten
Uses	Raw in salads, cooked in stir-fries, roasting	Garnish, salads, stir-fries, omelets	Soups, stews, braising, sauces
Texture	Crisp and juicy	Tender, crunchy	Soft when cooked, tough when raw

The Health Benefits of Spring Onion Greens

Incorporating the green tops of spring onions into your diet can offer significant health benefits. As a leafy vegetable, they provide an array of essential nutrients. The sulfur compounds are known to aid in digestion, and the fiber content promotes a healthy gut. The potent antioxidants help lower inflammation and protect the heart. Furthermore, research has suggested that the compounds in spring onions and other alliums may help protect against certain types of cancer. This makes them more than just a flavor enhancer; they are a valuable part of a balanced, health-conscious diet. Find more about the benefits of allium vegetables from the National Institutes of Health.

Conclusion

In conclusion, yes, spring onion is a leafy vegetable. While it is part of the broader Allium family that includes bulbous relatives like the common onion, its edible green leaves are a key component of its classification. Both the mild white base and the nutrient-dense green tops are consumed, offering different flavor profiles and health benefits. By understanding its botanical nature and culinary versatility, you can fully appreciate and utilize this flavourful and healthy leafy green in your cooking.

Frequently Asked Questions

Yes, a spring onion is a vegetable. It belongs to the genus Allium, which includes other edible plants like onions, garlic, and chives.

Yes, the green parts of a spring onion are not only edible but are also packed with vitamins and have a milder, fresher onion flavor than the white base.

No, while the terms are often used interchangeably, they are technically different. A true spring onion has a small, undeveloped bulb, whereas a scallion has no bulb at all.

Because it has a small bulbous base that grows underground, some people mistake it for a root vegetable. However, it is a tunicated bulb, an altered stem, with edible leaves.

Yes, spring onions are very healthy. They are low in calories and rich in vitamins A, C, and K, as well as minerals, antioxidants, and fiber.

You can use spring onions raw in salads, as a garnish for soups and baked potatoes, or cooked in stir-fries, omelets, and noodle dishes. Both the white and green parts can be used, offering different flavors.

The white or pale green base has a more pungent, classic onion flavor. The hollow green leaves are milder and fresher, similar to chives.