This is the easy one.
In many places, green onions and scallions are simply two names for essentially the same vegetable.
They usually have:
- A slender white base
- Long green leaves
- Little or no bulb
- A mild onion flavor
- A crisp texture when raw
The entire plant is edible, although the roots are removed before eating.
You can slice green onions or scallions and toss them into salads, soups, stir-fries, dips, tacos, rice dishes, noodles, eggs, and so much more.
Why Do They Have Two Names?
The terminology varies by region, grocery store, recipe writer, and even family tradition.
In many American recipes, you’ll see green onion used frequently. In other places, scallion is the preferred name.
So if a recipe calls for scallions and your grocery store has green onions, don’t panic!!
They’re usually the ingredient you need.
What Are Spring Onions?
Spring onions are young onions that have been harvested while they’re still relatively small, but they generally have a more developed bulb than green onions or scallions.
That bulb is the easiest visual clue.
A spring onion may look like a green onion that has started forming a small round onion at the bottom.
The flavor can also be more pronounced. The white bulb tends to have more onion bite, while the green tops remain fresher and milder.
Spring onions can be eaten raw or cooked.
Try them in:
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