Scallion

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 onions. Green onions/scallions have a long, delicate green stem that is white near the root. They have no bulb and a mild, sweet onion flavour. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. 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 bulbs fully develop, such as commercially available onions and garlic. True spring onions look similar to green onions, but have a distinctive white bulb at the base.

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 onions. Green onions/scallions have a long, delicate green stem that is white near the root. They have no bulb and a mild, sweet onion flavour. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. 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 bulbs fully develop, such as commercially available onions and garlic. True spring onions look similar to green onions, but have a distinctive white bulb at the base. == Etymology and naming== The names scallion and shallot derive from the Old French eschalotte, by way of eschaloigne, from the Latin Ascalōnia caepa or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion, green onion, table onion, salad onion, onion stick, long onion, baby onion, precious onion, wild onion, yard onion, gibbon and syboe (Scots). ==Varieties== Species and cultivars that may be used as scallions include A. cepa 'White Lisbon' 'White Lisbon Winter Hardy' – an extra-hardy variety for overwintering Calçot A. cepa var. cepa – Most of the cultivars grown in the West as scallions belong to this variety. The scallions from A. cepa var. cepa (common onion) are usually from a young plant, harvested before a bulb forms or sometimes soon after slight bulbing has occurred. A. cepa var. aggregatum (formerly A. ascalonicum) – commonly called shallots or sometimes eschalot. A. chinense A. fistulosum, the Welsh onion – does not form bulbs even when mature, and is grown in the West almost exclusively as a scallion or salad onion. A. × proliferum – sometimes used as scallions

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