By Marge Perry
Updated: October 11, 2014
Photo: Maura McEvoy

Both the green and white parts of the scallion are edible: the green has a milder flavor and makes an attractive garnish. Generally, the white part of the scallion is sharper tasting, or more onion-y, and is used when it will be cooked.

Recipe: Tuna Steaks with Grilled Scallions and Tomatoes