Spring onion in season in Australia
Spring onion is in season in Australia from August to March, and at its peak from October to December. This is the cooler south; the tropical north has its own calendar.
At its best
Spring onions are at their best from October to December.
At the shop
Names vary between Australian states. A true spring onion has a small white bulb at the base, while a green onion (sometimes called a shallot) is long and straight with no bulb. Choose crisp bunches with bright green stems and skip any that are slimy or wilted.
Keeping it
Refrigerate and use within about a week. The green stems of spring onions are fibrous, so they suit stock, while the tender leaves of green onions are good as a garnish.
Three dinners
- Spring onion pancakes Roll the dough with chopped spring onion and fry.
- Ginger and spring onion noodles Pour hot oil over a pile of both.
- Egg and spring onion fried rice Add the greens at the end.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.