Plant atlas Short
Spring Onion Regrows From the Root You Toss
Spring Onion / Green Onion · ต้นหอม · Allium fistulosum
Spring Onion / Green Onion — ต้นหอม (ton-hom) — Allium fistulosum.
Spring onion — ต้นหอม, ton-hawm. A 2025 composition study measured more flavonols in green-onion leaves than in onion bulbs. You eat the whole plant — white bases and green stalks, raw or cooked — but that chemical comparison was not a human health trial. Spring onion is a good source of vitamin K, vitamin C, and vitamin A. Vitamin K helps blood clot normally and works with calcium to help maintain normal bones. Vitamin C helps build collagen in skin, supports normal immune function, and acts as an antioxidant in cells. Vitamin A supports normal vision and helps maintain skin, tissues, and normal immune function.
In the kitchen: Gai Pad Khing stir-fries sections of spring onion with chicken, ginger, and wood ear mushrooms, served over jasmine rice. Raw stalks also go on the plate next to fried rice, cutting the grease with a sharp, clean crunch.
For beta-carotene absorption, eat spring onion with a little oil. If you take a blood thinner like warfarin, keep your vitamin K intake steady, since the green tops are high in it. To regrow spring onion at home, leave the root base with an inch of stem and stand it in water or replant it.
Gai Pad Khing — ไก่ผัดขิง (gai-pad-khing)
Phak Khiang — ต้นหอม (ton-hom)
Food and nutrients
Rich in: vitamin K, vitamin C, vitamin A
Research context
Green onion leaves contain flavonol phenolics and show antioxidant activity in lab assays — Int. J. Food Properties, 2025
Sources
Source: Lee HJ et al. (2025). Comparison of phytochemicals and antioxidant activities of onion bulbs, onion leaves, and green onion leaves. Int J Food Properties 28(1). DOI:10.1080/10942912.2025.2507121
Narration transcript
Opening
Save the root ends — spring onion regrows from that little white base in a glass of water on your windowsill. Spring onion — ต้นหอม, ton-hawm. You eat the whole plant, white bulbs and green stalks, raw for a sharp bite or wilted into a stir-fry.
Gai Pad Khing (Stir-Fried Chicken with Ginger) (ไก่ผัดขิง)
This ginger-chicken stir-fry, gai pad khing cooks sections of spring onion with chicken, ginger, and wood ear mushrooms, then serves them over jasmine rice.
Phak Khiang (Raw Side Vegetable for Fried Rice) (ต้นหอม)
Raw spring onion stalks also go on the plate next to fried rice, cutting the grease with a sharp, clean crunch.
Nutrition summary
Eat the whole plant and a handful covers a full day of vitamin K, plus good vitamin C and folate.
Vitamin K
Vitamin K contributes to normal blood clotting and helps maintain healthy bones, working alongside calcium in your body.
Vitamin C
Vitamin C is used to build collagen and helps protect cells from oxidative stress.
Vitamin A
Vitamin A contributes to normal vision and helps maintain healthy skin and surface tissues.
Closing
If you take the blood thinner warfarin, keep your vitamin K intake steady day to day, since the green tops are high in it. Otherwise, eat them freely, raw and sharp or softened in a hot wok. And to grow more, leave the root base with an inch of stem and replant it. Follow Longevity Biome, and LIKE this video for regular updates.
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