Green onions, spring onions, scallions-what do you call long, thin onions with white bases and edible green tops? Most recipes use green onions and scallions interchangeably, yet there is a slight difference. Both are immature, mild-tasting onions that are harvested before full-grown bulbs form.
Scallions are a bit younger and milder with straight white bases while green onions are left in the ground longer to form miniature bulbs. Usually eaten raw or briefly cooked to retain their delicate texture and flavour, green onions are an ideal addition to spring meals.