There are many varieties of onion. They can be yellow or red, small or large, round or elongated, all varying in pungency. Onions can be eaten raw in salads, baked, boiled, steamed, fried, braised or stuffed, and can be used in most savoury dishes. Spring onions/scallions are very young, tender onions available from midwinter to midsummer which are eaten, chopped, in salads, or used as a garnish. Shallots (A. ascalonium) are small, mild varieties of onion which can be used in savoury dishes and stews.