It’s truly springtime when the immature onions commonly called green onions begin showing up at local farmers market. The term “green onion” is applied to several members of the onion family with the long green stems, including a distinct variety called “scallions.”

The names are used interchangeably, but a true scallion has a base with straight sides and a milder flavor than the “green onion.”

Both can be cooked as a side dish. In Louisiana, they are more often chopped and used to flavor a dish. They also are used raw as a garnish for salads, gumbos, dips and other dishes.

Select those with crisp, bright green tops and an unblemished, firm white bulb. Wrap in a plastic bag and store in the refrigerator’s vegetable crisper for about a week.