Spring onion is a fast-growing leafy vegetable valued for its slender green leaves and small white stems used in salads, soups, and cooked dishes. It has a mild onion flavour that suits fresh consumption and light cooking. In Kenya, spring onions grow well in irrigated and highland regions such as Kiambu, Nyeri, Nakuru, Meru, and parts of Central and Western Kenya. The crop matures quickly and supports repeated harvesting within a short period. Strong demand from households, restaurants, supermarkets, and fresh vegetable vendors supports its commercial value.

Varieties
Common types include bunching onions and Japanese spring onion selections. These types produce long green leaves and tender stems suitable for fresh markets. They differ in stem thickness, leaf length, and maturity period. Variety choice depends on market preference and production conditions.

Growing Conditions
Spring onion grows best in cool to moderate temperatures of 13–24 °C and rainfall of 600–1,200 mm. It performs well in fertile, well-drained loamy soils rich in organic matter with a pH of 6.0–7.0. The crop requires full sunlight and steady moisture for uniform leaf growth. Excess moisture reduces plant quality and increases disease risk.

Growth Cycle
It grows from seeds and develops narrow green leaves with slender white stems. The crop matures quickly and supports harvesting within a few weeks after establishment. Regular harvesting encourages continuous production over time.

Nutritional Value
Contains vitamins A and C, fibre, antioxidants, and small amounts of calcium and iron. These nutrients support immunity, digestion, and general health.

Uses & Market Potential
Spring onion is used fresh in salads, soups, stir-fries, and garnishing. It also supports vegetable mixes for supermarkets and hotels. Growing demand in urban fresh vegetable markets creates steady opportunities for commercial production.