It doesn’t matter whether they call them green onions or scallions, Louisiana cooks can’t do without these members of the onion family with the long green stems.
The names are used interchangeably. However, a true scallion has a base with straight sides and a milder flavor than the immature onion usually called a “green onion.”
Green onions are now available at local farmers markets.
Scallions and green onions can be cooked as a side dish. In Louisiana, they are more often chopped and used as an essential flavoring ingredient in a dish, or raw as a garnish for salads, gumbos, dips and other dishes.
Look for bright green tops and an unblemished, firm white bulb. Wrap in a plastic bag and store in the fridge’s vegetable crisper for up to five days. — Cheramie Sonnier