Introduction:

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

Etymology:

The words scallion and shallot are related and can be traced back to the Ancient Greek as described by the Greek writer Theophrastus. This name, in turn, seems to originate from the name of the ancient Canaan city of Ashkelon. The plant itself came from further east of Europe.

Types:

Species and cultivars that may be called "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 primarily as scallions belong to this variety. However, the "scallions" from A. cepa var. cepa (common onion) are from a young plant, harvested before a bulb forms or sometimes 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, although in Asia this species is of primary importance and used both fresh and cooked.
  
• A. × proliferum – sometimes used as scallions

Uses:

Scallions may be cooked or used raw as a part of salads, salsas or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, sandwiches, curries and as part of a stir fry. In many Eastern sauces, the bottom half-centimetre (quarter-inch) of the root is commonly removed before use.

In Mexico and the Southwest United States, cebollitas are scallions that are sprinkled with salt, grilled whole and eaten with cheese and rice. Topped with lime juice, they are typically served as a traditional accompaniment to asado dishes.