> Clifford Wright in 'Mediterranean Vegetables' writes that scallions green onions and spring onions all refer to Allium fistulosum, the differences between them attributable to cultivars (a nice word to find in a cookbook!). HE explains that a scallion is a very immature onion pulled from the ground before a bulb has formed. Green onions are a cross between a scallion and an onion (a matter of timing, not genetics I believe) pulled when the bulb is very small but starting to form. He reports Muscari neglectum and racemosum being cooked (boiled with vinegar or grilled over a wood fire with olive oil salt and pepper). Hyacinthus orientalis and romanus (names good?) are often pickled. The Italian names used for Hyacinthus (to further confuse the onion discussion) are cipiduzzi, cipuddrizze, and cipollaci del fiocco. Wright's book, by the way, is fantastic. Well researched, it has sections on plant characteristics and varieties (including names from different parts of the area), plant origin, plant history, etc. ALONG with the recipes... Carlo A. Balistrieri, Executive Director The Gardens at Turtle Point Tuxedo Park, NY 845.351.2849 Zone 6 visit: http://www.botanicalgardening.com/ and its BGBlog coming soon: Carlo Balistrieri Photography