A young onion of the Allium family, that has a small white base at the ends and green stalks. They are slightly pungent in aroma and flavor but milder than an onion.
Most likely evolved in southwestern Asia, central Asia, or the Middle East, as well as North America.
European colonists brought onions to North America, only to find that wild onions were already grown there by Native Americans.
Scallions are harvested for their green tops.
New Oxford Book of Food Plants by John Vaughan et al. (2009)
Encyclopedia Britannica https://www.britannica.com/plant/onion-plant
The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by Tom Jaine (2014)
“What Are Scallions?” by Peggy Trowbridge Filippone (2020) https://www.thespruceeats.com/what-are-scallions-1807053