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To the enthusiastic chef, the difference between scallions and green onions is a never-ending debate. If a recipe calls for scallions, can you add green onions, and if a recipe calls for green onions, can you add scallions?
Scallions vs green onions may be a kitchen thing, but when it comes to biology, they are practically the same. Well, almost. Interested? Read on to find out more.
Scallions vs green onions: What's the fuss about?
Scallions and green onions are different because of their age. Scallions are picked at a younger, more tender age than green onions.
The width of the white bulb at the plant's root can be used as a distinguishing feature. The white bulb of a scallion is smaller than that of a green onion, as the former has been in the ground for a shorter period.
The white bulb of a scallion is typically the same width as the plant's stem and leaves. Older green onions have a white bulb that's a little wider at the bottom. This bulb is typically ovular rather than round and wider than the accompanying leaves.
Hence, the answer to the question "are green onions and scallions the same" is yes; they are the same.
Scallions vs green onions: Let's get technical
Although scallions and green onions are essentially synonymous, there's occasionally a nuanced difference between the two.
The origin of the green onion species is the key to understanding this distinction (a bulb-producing onion or a non bulb-producing onion). In any case, the quick view is that they are essentially the same thing.
In case you're curious, here's the technical explanation of the difference between scallions and green onions: Scallions, or the Japanese bunching onion, belong to the genus and species Allium fistulosum. The bulbs don't develop in this variety of onion.
However, a scallion can also be referred to as a green onion (like how rectangles can be squares). To be specific, the Latin name for the red and white onion bulbs you envision when someone says 'chop an onion' is Allium cepa (also called a 'bulb' onion).
To clarify, a green onion is simply an onion that was picked before the white onion bulb formed. For the most part, Allium fistulosum is the species of green onion you encounter in stores.
Green onions and scallions are virtually identical in appearance, each having long, hollow green stalks and short, white stems.
When compared with regular onions, the flavor of both is subdued. However, if a green onion is indeed an Allium cepa, its flavor may be bolder than that of a scallion (this is the only difference you might notice while cooking).
Scallions vs green onions vs spring onions
Planting of spring onions typically occurs at the end of summer, with the intention of having the crop mature over the winter and be ready for harvest in the spring.
They're a type of young onion that are harvested before they have had a chance to fully mature (unlike scallions and green onions).
The small, round, white bulb at the base of a spring onion is a telltale sign that you're dealing with a spring onion. It looks like scallions and green onions, but its bulb is round, so you can tell the difference.
Meanwhile, the maturity of spring onions gives them a flavor that's slightly bolder than that of scallions and green onions.
Despite their larger size and longer time in the ground, these onions have a milder flavor than the more common variety.
How to buy and use scallions vs green onions
Look for green onions or scallions with vibrant color and a sturdy base. Those items that look wilted or slimy should be avoided.
Both the green and white parts of scallions are edible. The flavor of a scallion is at its strongest in its white portion.
To prepare scallions, trim off about an inch or two from the top of the green stalks, and cut off the root near the white stem. Except where otherwise noted, the remaining scallion can be thinly sliced and added to the dish.
The scallion's versatility makes it suitable for both raw and cooked applications.
Scallions vs green onions: How to cook?
Although the main difference between scallions and green onions is their age, the two are often used interchangeably to refer to any young onion. So, knowing the exact age and variety of an onion can be challenging.
There isn't much of a difference in flavor between different types of young onions, so it's not necessary to worry about that. Even if you don't know which kind you have or are worried about using the wrong one in a recipe, you probably won't ruin it. Moreover, the health benefits of scallions and green onions will always be beneficial for you no matter what.
Young onions, like scallions, green onions and spring onions, are commonly used as a salad topping or garnish.
They're also great in the kitchen and can be used to make soups, stews and stir-fries. Spring onions, with their slightly bolder flavor, are delicious when pickled or grilled.
