Spring onions: Difference between revisions

A spring onion, scallion or green onion is associated with various members of the genus Allium that lack a fully-developed bulb. They tend to be milder tasting than other [[onions]] and are typically steamed and set in salads in western cookery and cooked in many Asian recipes. Diced scallions are often used in soup, noodle and [[seafood dishes]], and in sauces in eastern dishes, after removing the bottom quarter-inch or so of the root end.