Scallion,
green onion, and
spring onion are English names (with many other regional names throughout the world) for various
Allium species. All of the
Allium have hollow green leaves (like the common
onion), but these are used while they lack a fully developed root
bulb. Used as a vegetable, they are eaten either raw or cooked. Scallions have a milder taste than most onions.