Fresh organically grown red spring onions are a versatile allium harvested before the bulb fully matures. These young vegetables feature vibrant reddish-purple bulbs and crisp green stalks, both of which are fully edible. Compared to standard storage onions, spring onions have a higher moisture content and a crisper texture. The bulbs can be sliced thin and served raw in salads, folded into salsas, or used as a garnish for soups and tacos. When cooked, the stalks and bulbs soften and develop a deeper, savory profile. They can be grilled whole alongside other seasonal produce, roasted on a sheet pan, or chopped and sautéed as an aromatic base for stir-fries, braises, and savory tarts.