The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called lente-uitjes, bosui.
In the Netherlands, spring onions are in season April to October, at their best in May and June. November is outside the Dutch season for spring onions.
Dutch spring onions are pulled from April to October. In winter the bunches in the shops are imported.
Look for firm white bases and green tops that stand up.
Vitamin K and vitamin C, more in the green tops than the white, plus the sulphur compounds of the onion family.
To get the most: Use the green tops raw at the end; heat and long storage take the vitamin C.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Use the whole thing, green and white. Griddle whole bunches until charred and dress with oil and lemon.
Use the green tops as you would chives. The root ends regrow in a glass of water on the windowsill.
5 producers in The Field Guide sell spring onions, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 173 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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