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Scallions are very much like Welsh Onions (aka Bunching Onions, aka Green Onions), except for a slight difference in the bulb. The sides of a scallion bulb will be straight, whereas the others above will have slightly curved sides. The green stems will also be slightly longer.
They also have a different scientific name, for anyone who still isn't convinced.
Scallions have a milder taste than Spring Onions, but basically can be used interchangeably and handled the same as any green onion.
Storage
Store refrigerated in a plastic bag for up to 5 days.
Language Notes
Some people even call any green onion a "scallion". They tend to be the kind of people who will only cook in expensive copper pots.
These are the "green onions" that in Japanese cooking are called "Wakegi".
Also called:  Allium fistulosum L. variety caespitosum (Scientific Name) Ciboule (French) Scalogno (Italian) Escalaia (Spanish)
See Also
Green Onions, Scallion Sprouts
Other entries for Onions
Apaz Onions, Boiling Onions, Calçot Spring Onions, Cipollini Onions, Green Onions, Grelot Onions, Intermediate-Day Onions, Leeks, Long-Day Onions, Pearl Onions, Ramps, Red Onions, Red Spring Onions, Scallions, Shallot, Short-Day Onions, Sweet Onions, Yellow Globe Danvers Onions
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Añú, Beet, Carrots, Cassava, Celery Root, Crosne, Garlic, Herbed Vinegars, Horseradish, Jerusalem Artichokes, Jicama, Konjac Root, Malanga, Oca, Parsnips, Potatoes, Prairie Turnip, Radishes, Rutabaga, Salsify, Scorzonera, Sea Holly, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo, Yams
Other entries for Vegetables
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