Spring onions were grown in Chinese gardens over 5000 years ago. The actual onion bulb was even worshipped by Egyptians at one time. From a nutritional standpoint, green onions combine the best from greens and onions in one small package.
They are a wonderful source of vitamins K, C and A and are a highly versatile food that mix well in soups, salads, vegetable dishes and more. Spring onions have been found to lower blood sugar, support digestion, help reduce cold symptoms and moderate blood circulation.