Scallion

Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus <a href="/facts/Allium/lWf7Fdjq">Allium</a>. Scallions generally have a milder taste than most <a href="/facts/Onion/2ajXf00d">onions</a>. Their close relatives include <a href="/facts/Garlic/NschLR1S">garlic</a>, <a href="/facts/Shallot/HWBGq37P">shallots</a>, <a href="/facts/Leek/5f7HXCfS">leeks</a>, <a href="/facts/Chive/ugm3fpy1">chives</a>, and <a href="/facts/Allium_chinense/EjyhT01j">Chinese onions</a>. The leaves are eaten both raw and cooked. 
Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other Allium species where <a href="/facts/Bulb/YbycDwS7">bulbs</a> fully develop, such as commercially available <a href="/facts/Onion/2ajXf00d">onions</a> and <a href="/facts/Garlic/NschLR1S">garlic</a>. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes.

Scallion open-in-new

Scallion