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. Follow Longevity Biome for a new Thai plant every day.
Gai Pad Khing — ไก่ผัดขิง (gai-pad-khing)
Phak Khiang — ต้นหอม (ton-hom)
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
Educational content, not medical advice! Consult your doctor before changing diet or medication.
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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