Editing Scallion (section)

{{short description|Edible vegetable of various species in the genus Allium}}
{{Redirect|Green onion}}
{{distinguish|Scallop|Shallot}}
{{EngvarB|date=November 2013}}
{{Use dmy dates|date=April 2025}}

{{Infobox food
| name = Scallion
| image = CSA-Red-Spring-Onions.jpg
| image_size =
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| caption = A bundle of "red scallions"
| alternate_name = green onions, spring onions
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| commons = Category:Scallions
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| no_recipes = true
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'''Scallions''' (also known as '''green onions''' and '''spring onions''') are edible vegetables of various species in the genus ''[[Allium]]''. Scallions generally have a milder taste than most [[onion]]s. Their close relatives include [[garlic]], [[shallot]]s, [[leek]]s, [[chive]]s,<ref name=Block2010>{{cite book|author= Block, E. |title=Garlic and Other Alliums: The Lore and the Science|url=https://books.google.com/books?id=6AB89RHV9ucC|publisher=Royal Society of Chemistry|year=2010|isbn=978-0-85404-190-9}}</ref> and [[Allium chinense|Chinese onions]].<ref name="AN">{{cite web |url=http://www.allallergy.net/fapaidfind.cfm?cdeoc=684 |title= AllergyNet—Allergy Advisor Find |publisher= Allallergy.net |access-date= 14 April 2010 |url-status= dead |archive-url= https://web.archive.org/web/20100615004222/http://allallergy.net/fapaidfind.cfm?cdeoc=684 |archive-date=15 June 2010 }}</ref> 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 [[bulb]]s fully develop, such as commercially available [[onion]]s and [[garlic]]. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes.<ref>
{{cite book |last1=Rombauer |first1=Irma |title=Joy of Cooking |last2=Rombauer-Becker |first2=Marion |last3=Becker |first3=Ethan |date=2006 |publisher=Scribner |isbn=978-0-7432-4626-2 |location=New York City |page=[https://archive.org/details/joyofcooking00romb_0/page/1004 1004] |language=en |chapter=Know Your Ingredients |chapter-url=https://archive.org/details/joyofcooking00romb_0/page/1004 |chapter-format=hardcover |chapter-url-access=registration}}</ref>