In Asian, American, and European cuisines, scallions, green onions, and spring onions are frequently used in a vast variety of dishes. Scallions have a long white stem end that does not protrude, are smaller than spring onions, and are collected at a younger stage of development. The bulb of scallions is the narrowest compared to spring onions, usually hardly broader than the onion’s stem, while the bulbs of spring onions are slightly larger and circular. Green onions and scallions have the same appearance as they are the same: long, hollow green stalks with little white stems, with a milder flavor than normal onions.