Allergen note
Green onions are not a common allergen, and reactions are rare. In this app they are listed from 12 months; start with a little cooked green onion mixed into a familiar dish and watch for rash, itching or tummy upset.
How to serve
From 12 months, stir finely sliced, cooked green onion into scrambled eggs, rice, noodles, veggie fritters or mashed potatoes for a mild flavor. Older toddlers can have a little raw green onion, sliced paper-thin, as a garnish.
Preparation
Rinse well, trim the root end and any wilted tips, and thinly slice both the white and green parts. Sauté or simmer until soft, 2–5 minutes, and skip salty add-ins such as soy sauce.
Texture and choking risk
The long green tops are stringy and can wrap around the tongue or catch in the throat. Always slice them into thin rings or mince them, cook until soft, never offer whole stalks, and supervise while your child eats.
Sources: cdc.gov · cdc.gov · healthychildren.org · healthychildren.org · nhs.uk · nhs.uk
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries spring onions, note any reaction and see it in the allergen tracker.
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