Scallions also commonly referred to as green onions, are immature onions that are harvested before the bulbs develop. They are a member of the lily family along with leeks, garlic, shallots and chives. Scallions tend to have a milder flavor than most other types of onions.

Preparation: Wash scallions in cold water and pat dry. Trim the root ends. Strip off and dispose of the outer wilted leaves.Both the white and green parts of the plant can be eaten raw or cooked. Try eating scallions raw in a salad or use to garnish meat, soup, potatoes, or dips. Include scallions in soups, stews, or stir fries. To grill, trim off the roots and two inches of the tops. Grill until tender and streaked with brown.