Onions that remain in the ground and are not harvested until they have matured into a larger round onion with dried leaves. This onion is often served on or with meats, poultry, and fish. Common dry onions include brown, red, white, shallot, or pickling onions. Onions that that are harvested when they are young with green leaves and the bulb is still very small and white are known as green onions. The entire plant of the green onion can be eaten raw or used in salads, meat, poultry, and vegetable dishes. Green onions are commonly referred to as spring onions, salad onions or scallions.