Scallions (also known as green onions, spring onions, or salad onions) are vegetables of various Allium onion species. Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and Chinese onion.
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. Allium species referred to as scallions have hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable; they are eaten either raw or cooked. The leaves are often chopped into other dishes, in the manner of onions or garlic. The words scallion and shallot are related and can be traced back to the Greek ασκολόνιον ('askolonion') as described by the Greek writer Theophrastus. This name, in turn, seems to originate from the name of the ancient Canaan city of Ashkelon. The plant itself came from farther east of Europe.