Spring onions add interest to many dishes. The white bulbs have a delicate oniony flavour while the long hollow leaves can be thinly sliced to add texture and colour. Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked. They contain carotenoids which helps to keep the vision healthy and intact. It is also rich in vitamin A, C, K and B.<br /><br />They have a similar flavour to onions, but are much milder and are a delicious addition to a whole range of dishes, from summer salads to stir-fries.