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A scallion, also commonly known as spring onion or green 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, seafood, and sauce in eastern dishes. After removing the bottom half-inch or so of the root end, both the white bottoms and the green tops are commonly …

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