I've been using Hello Fresh for a while now and many of their recipes include the step: "Trim and thinly slice scallions, separating whites from greens." Looking at a typical scallion, I see a clearly green part, a clearly white part, and a relatively substantial greenish-white no man's land in the in the middle.

[![Picture of a scallion with the different colored regions annotated.](https://i.stack.imgur.com/Z6LfF.jpg)](https://i.stack.imgur.com/Z6LfF.jpg)

In the recipes, the greens are used as a garnish or sometimes in salsas, so I feel like the super green, super thin parts are most desirable there. The whites, on the other hand, are usually used as a cooked ingredient, sometimes, but not always in something lightly colored like rice. In my gut, the greenish-white part feel like it should be considered a white, up until the part where it loses it's white-ish moisture and softness. Are there any problems (flavor, cooked texture, etc) I should worry about by using that middle section as whites, or where should I draw the line?