A spring onion, also commonly known as scallion, green onion or salad onion, is associated with various members of the genus Allium that lack a fully-developed bulb.
They tend to be milder tasting than other onions and are typically steamed and 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.