Spring onions also known as green onions, spring 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]
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