DYK: green onions. scallions. same, same!

From a culinary perspective, that is all we really need to know which I ONLY JUST found out recently, after all these years of cooking and slinging vegetables online. 

Botanically speaking, it is a little bit fuzzier….if you feel like a good rabbit hole about the history and origins of onions, green onions, spring onions and shallots, here you go - here, here and here.

Ultimately, green onions and scallions are an allium that will never have a bulb. Occasionally, people DO pull a regular onion super, super early so that we only use the greens and there is no bulb. In which case, they are not actually green onions or scallions but they are pretending to be same, same from a culinary POV.
All of them have greens with a lovely milder onion flavor that can be used raw or cooked but a light cooking (light sauteeing perhaps?) keeps more of the mild onion zing intact.

So long story short, when you see a recipe with green onions you can use anything labelled scallions and vice versa.

Quick Allium Culinary Primer:
Spring Onions - common onion, pulled early, has a small bulb, use the bulb not the greens.

Green Garlic - common garlic, pulled early, no bulb so use those greens

Scallions/Green Onions - usually their own cultivar that never produces a bulb. Sometimes, it IS a common onion pulled SUPER early before the bulb starts forming, just to mess with you a bit. Use the greens in all cases!