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Crisp. Zesty. Straight from the Earth.

At Akorr, we grow Spring Onions the way nature intended—organically, in rich, dark soil, with zero chemicals and specialized care for fast, healthy growth. These slender, dual-purpose greens offer a delicate, sweet onion bulb and vibrant, sharp green tops, providing both flavor depth and a fresh, crunchy garnish.

Whether thinly sliced for a fresh, zesty garnish, grilled whole for a mild smokiness, or lightly sautéed as a subtle aromatic base, Akorr Spring Onions are the definition of flavor punctuation. With their soft white bulb and crisp green stalks, they bring both brightness and a mild, essential onion flavor to any cuisine.

• Immunity Support: High in Vitamin C, which helps boost the immune system and acts as an antioxidant.

• Gut Health: Contains prebiotic fibers that feed beneficial gut bacteria, supporting a healthy digestive system.

• Bone Health: Rich in Vitamin K, which plays a crucial role in bone metabolism and blood clotting.

• Powerful Antioxidants: Contains Sulphur compounds and flavonoids like Quercetin, which have anti-inflammatory and protective properties.

• Low in Calories, High in Flavor: A simple, healthy way to add essential taste without adding fat or excess calories.

At Akorr, we’re committed to clean, conscious growing. Our spring onions are nurtured using traditional organic farming methods, hand-harvested young before the bulb fully swells, and delivered fresh—ensuring maximum crispness, bright color, and that perfect, subtle onion punch.

• Name Game: "Spring Onion," "Scallion," and "Green Onion" are often used interchangeably, generally referring to the same young onion harvested before the bulb develops fully.

• Re-Grow Potential: You can regrow the green tops by placing the white bulb end in a glass of water—a never-ending source of fresh garnish!

• Complete Use: Unlike most bulb onions, both the white and green parts are used, often added at different stages of cooking for varied flavor profiles.

Q: How should I store spring onions?

A: Wrap them loosely in a damp paper towel and place them in a perforated bag in the refrigerator's crisper drawer for up to a week.

Q: Should I use the white and green parts differently?

A: The white part is milder and firmer, best used at the start of cooking (sautéing) or in uncooked sauces. The green part is sharper, crisp, and best used raw as a garnish or added just at the end of cooking.

Q: Are spring onions different nutritionally than large bulb onions?

A: They contain similar nutrients, but spring onions are typically lower in carbohydrates and natural sugars due to being harvested young, and they retain more Vitamin C.

Q: What dishes are they best in?

A: Perfect as a final garnish on stir-fries, noodle dishes, soups (like ramen or pho), in omelets, mixed into savory pancakes, or sliced thinly for salsa