green onion

This term refers specifically to the scallion or spring onion, where the edible portion includes both the white bulb and the long green stalk. In culinary contexts, it is often used as a garnish or a flavor enhancer rather than a primary vegetable, providing a milder, more herbaceous taste than a standard bulb onion.

Depending on the region, this plant is frequently interchangeable with "scallion" or "spring onion," though "green onion" is particularly common in North American English. It is typically treated as a countable noun when referring to individual stalks, but can be used uncountably when referring to the ingredient as a mass in a recipe.