Green onions, also known as scallions, are slender members of the Allium family with crisp white bases and long, hollow green leaves. Most commonly Allium fistulosum, they may also be young forms of Allium cepa harvested before a mature bulb develops. Both the white and green portions are edible, with a fresh, mild onion flavor that becomes sweeter when cooked. Like onions, garlic, shallots, leeks, and chives, green onions provide organosulfur compounds along with flavonoids and other protective plant compounds. Their delicate flavor makes them especially versatile in salads, soups, stir-fries, egg dishes, grain bowls, sauces, and fresh garnishes.