Scallion

A bundle of "red scallions"

Spring onions (also known as green onions or scallions) are vegetables derived from various species in the genus Allium. Spring onions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive,[1] and Chinese onions.[2]

Although the bulbs of many Allium species are used as food, the defining characteristic of spring onion species is that they lack a fully developed bulb. Allium species referred to as spring onions have hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable; they are eaten either raw or cooked. The leaves are often chopped into other dishes, in the manner of onions or garlic.[3]

  1. ^ Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.
  2. ^ "AllergyNet—Allergy Advisor Find". Allallergy.net. Archived from the original on 15 June 2010. Retrieved 14 April 2010.
  3. ^ Rombauer, Irma; Rombauer-Becker, Marion; Becker, Ethan (2006). "Know Your Ingredients". Joy of Cooking (hardcover). New York City: Scribner. p. 1004. ISBN 978-0-7432-4626-2.

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