Scallions may seem like a straightforward allium, but they tend to cause a bit of confusion — even among more seasoned cooks. Their mild, oniony bite adds flavor and color to practically any dish, but a few questions continue to pop up about how to use the white ends in comparison to the green tops. Turns out this kitchen workhorse begs an explanation.
from WordPress https://jonathanwilhoite.wordpress.com/2016/04/05/when-to-use-the-white-part-versus-the-green-part-of-a-scallion-tips-from-the-kitchn/
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