A scallion, also commonly known as spring onion, green onion, or salad onion,'s associated with various members of the genus Allium that lack a fully-developed bulb. Harvested for their taste, they tend to be milder than other onions and may be steamed or 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. The species mo… (More on Scallion)