whether the label said green onions, scallions or rare ripes, they always looked the same. With the advent of Farmers' Markets that may all have changed, but that was my experience as of 10 years ago. Well, they are not long-cooked. They can be used raw, and the bulbs can be cooked somewhat. They are like Vidalia onions but with the greens - that is, they need to be kept refrigerated and have a less sharp (which translates into seeming more sweet but isn't necessarily), less complex flavor profile than storage onions (hence, they don't benefit from long cooking). On the episode of her PBS show that I saw yesterday, Lidia Bastianich said that if the greens are tubular and hollow, like a straw, it's in the onion family, but that if the greens are flat and strap-like, it's in the garlic family. I realize they are all alliums but that's an easy way to pre-determine the way the allium greens will taste. I saw something similiar on a No Reservations show set in Spain. I was so intrigued, I roasted several bunches in my oven - no comparison to what they ate in Spain, I'm sure - but nevertheless, incredibly good. In my opinion - scallions, green onions, & spring onions are the same thing. A non-bulbing onion plant where the stem is the usable part. No onion bulb present. Now around here we frequently see "baby onions", which have the lovely usable scallion-type top greens, but have a