How much of a spring onion can you use?
You can use all of a spring onion, except the root, just chop that off.
If your spring onion is not super fresh, peel off the outer layer. A tell sign that your spring onion is not fresh is if the outer layer looks a bit wilted, or soft to the touch.
If you’re using the your spring onion raw, like in a salad, only use the crunchy part. The top of the spring onion is sometimes a bit soft (especially if it’s not super fresh) and it gives a weird rubbery texture tha you don’t want in a salad.
You might not want to cook the softer part of a spring onion either, but that depends on what type of warm dish you’re making, and how long the cooking time is. Every part of the spring onion will go soft and tender if you cook it too long, and in that case there’s no reason to throw out any of it.
However, different parts of the onion have different taste and power, and this could be important, depending on what dish you’re making. For example, are you using your spring onion in a salad, or are you cooking it?
The green part of a spring onion is where most of the onion flavor is. The closer you get to the top of the leaves, the stronger the flavor.