Spring Onion

Scallions (also known as spring onions or sibies) are vegetables derived from various species in the genus Allium. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive,[1] and Chinese onions.

Although the bulbs of many Allium species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the Allium species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes.