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Are Scallions And Green Onions The Same Thing?

© Daniel Mazilu Experts break down the difference between scallions, green onions, and spring onions—and how to buy them and use them in your cooking.

Whether they're topping your take-out or mixed into a bowl of miso soup, you've probably seen these little onion-flavored green rounds before. But the spring staples, most often called scallions, are sold under multiple aliases. Sometimes sold as green onions or spring onions, scallions are a meal enhancer that brings some serious flavor to almost anything. We break down everything you need to know about the vegetable so the next time you stop by your grocery store or local farmers' market, you'll be a seasoned pro when it comes to identifying the difference between scallions, green onions, and spring onions.

The difference between scallions, green onions, and spring onions

The bottom line is, green onions and scallions are exactly the same, says Juliet Glass, director of communications at FRESHFARM, a non-profit that operates producer-only farmers' markets in the Mid-Atlantic region. Spring onions, on the other hand, are slightly different, but "similar enough" to use them interchangeably if necessary, she says.

Scallions are long, thin, have a straight shaft, and don't have a large bulb at the bottom, explains Lawrence Tse, farm manager at Dig. They have dark green tops that fade into a white base. Scallions typically have a very mild flavor similar to onions but without the bite of an onion, he adds. Lee Jones, a farmer behind The Chef's Garden compares the flavor of scallions to that of Spanish onions. Additionally, the longer scallions stay in the ground, the more intense their flavor will get, sometimes providing a slightly spicy kick, adds Debra Moser, co-founder of Central Farm Markets in Washington D.C.

In comparison, a spring onion looks very similar, but their white bottoms tend to have a larger bulb, Glass says. The flavor tends to be a touch sweeter than a green onion or scallion, adds Moser. Further, Tse adds that spring onions are actually onion plants that are picked before they become an onion, so the base is much wider and you can often see the beginnings of a bulb. Onions are often picked in the summer for storing, so a spring onion is simply picked in the spring before it's fully developed, he explains.

All of these are examples of immature onions, adds Catherine Perez, M.S., R.D., registered dietitian and owner of Plant-Based R.D. Blog. This just means that these younger onions (green or spring) tend to have a milder, even sweeter, flavor than mature onions, so keep that difference in mind when you're meal-prepping.

Scallion and green onion nutrition

Scallions are part of the allium family, meaning they fall into the same grouping as vegetables like ramps, onions, garlic, and shallots. "Allium vegetables contain antioxidants that have been shown to help immune health and prevent inflammation and various diseases like cancer and heart disease," says Jessica Levinson M.S., R.D.N., C.D.N., culinary nutrition and communications dietitian based in New York. Some studies have even considered allium vegetables for the possible future of cancer treatment, notes Jackie Newgent, R.D.N., C.D.N., New York City-based culinary nutritionist and author of The All-Natural Diabetes Cookbook.

Levinson adds that just a half cup of chopped scallions contains 5% of the recommended daily allowance of fiber and 10% of the recommended daily allowance of vitamin C.

Scallions also contain high amounts of vitamin K, vitamin C, and folate, adds Jennifer Agha-Khan, M.S., R.D., C.D.N., a contributor to Culina Health. "Just one large scallion has nearly 50% of the recommended amount of vitamin K per day," she says.

How do you buy green onions and scallions?

You'll most likely find these green beauties from late winter into spring because they're a cool-weather crop, Glass says. But depending on where you live and what the weather is like, you may find them again in the fall or even year-round.

Scallions are almost always sold in bunches at both the supermarket and farmers' market, Jones says. Check that the greens are nice and firm and deep green, without any yellowing, Tse suggests. He adds it's best to pick a bunch that still has the roots intact for ultimate freshness.

Once you bring them home, Jones suggests popping them in the crisper drawer with a damp towel to hold in moisture. He adds you could also stand them up in a jar with some water in or out of the fridge for about a week. Just be sure to put a bag loosely over the top.

How do you use green onions and scallions?

Though you can eat all parts of the scallion raw, you may want to consider separating them into their green and white parts, suggests Newgent. Because the white ends are stronger tasting than the green ends, she adds that most recipes will adhere to this guideline: "sauté the white part and finish a dish with the green part."

Most people will use the bottom white and then a few inches of the lighter green of the onion when cooking, says Glass. She adds that she'll often save the darker greens and roots in the freezer and use them for veggie stock.

You also don't have to give these vegetables too much of a scrub when cooking. Glass says most supermarkets and farmers' markets will give them a thorough clean, so a quick rinse should do the trick once you're ready to prepare. Tse adds that most scallions grow upright, so they don't get as much dirt in between the layers as a leek would. If you find they're a little wilted or soft, you can peel the outer layer and discard them.

Here are some of our experts' favorite ways to use scallions in their cooking:

Chopped in a salad. Glass says you can add them lightly cooked or raw to salads or tuna salads for a light onion flavor and freshness.

Top off your dishes. Anytime you want a finishing touch to your plate, a sprinkle of freshly chopped scallions makes for a great topper. Newgent suggests thinly slicing the green portion—ideally on the diagonal for interest—and sprinkle onto nearly any savory dish, like dips, creamy salads, soups, and egg dishes. She says that they are sure to "add a colorful and flavorful finish on top of worldly foods, including pan-Asian, Mexican and Middle Eastern dishes."

Fry into a pancake. What's better than a delicious scallion pancake as an appetizer? Tse says this is one of his favorite uses for scallions, or you can mix it up with Levinson's zucchini pancakes.

Toss into a stir fry. Right at the end of cooking a stir fry, Glass likes to add in some fresh scallions. The fresh, grassy flavor gets lost if they're overcooked, so she likes to sprinkle them in right before a dish is done. Perez adds that the white ends are especially great to use cooked in oil to infuse that onion flavor into your meal or used to infuse flavor into marinades.

Boil into stock. Save the dark green tops and bottom roots in your freezer for the next time you make a stock, Glass suggests.

Swap them for onions. If you find onions are too strong for you, Tse says scallions are a great replacement in dishes. You can use the whites as you would any other onion for a milder flavor.

Purée into sauces. If you're making an herby sauce, Levinson likes to blend the scallions into the mix, like her in her herby lime marinade.

Sear them on a grill. This one is specific to spring onions: Both Newgent and Perez suggest the next time you're having a BBQ, toss them onto the grill to pair with your meal!

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Versatile, Various Onions In Season Now

Right about the time local citrus is getting a bit long in the tooth, so to speak, and before local strawberries have the slightest blush of red, there are onions: big, small, white, yellow and shades of red-purple. There are golden shallots, green scallions and white garlic. The first of the year's green garlic and spring onions are just beginning to show up at our farmers markets.

Every year at about this time, I start to crave green onions, a sign, I like to think, of my body's wisdom. Green onions are nutritional superheroes and help us shake off the fog of winter. They contain substantial amounts of vitamins A, C and K. They are low in calories and high in flavor. A cup of green onions, which is a lot, has just 19 calories.

If you're having difficulty clearing out winter cobwebs, grill a few scallions and enjoy them neat or alongside a couple tacos. Or cut several into thin diagonal slices and toss them with hot pasta, ultra-premium extra-virgin olive oil, grated dry Jack and plenty of black pepper.

As I await the next storm, which will likely come with high winds and possibly with power outages, I am focusing on all things onion, including a voluptuous version of French onion soup that I made during a storm in the 1990s when my power was out for seven days. Will my advance planning ensure the storm will be mild? That's my hope.

French Onion Soup, My Way

Makes about 6 servings

Using several kinds of onions, along with leeks, shallots, and garlic, creates layers of flavor in this soup. Before making it, be certain you have really good beef stock on hand; the better the stock, the better the soup will be. This soup, along with a classic Caesar salad, is one of my favorite comfort meals.

3 tablespoons butter

3 tablespoons olive oil

2 large shallots, peeled, trimmed and thinly sliced

3 yellow onions, peeled, trimmed and thinly sliced

2 white onions, peeled, trimmed and thinly sliced

2 red onions, peeled, trimmed and thinly sliced

1 leek, white part only, cleaned and thinly sliced

Kosher salt

1 garlic bulb, cloves separated, peeled and thinly sliced

½ cup brandy

Black pepper in a mill

1 cup dry red wine

6 cups homemade beef stock

6 slices good bread (2-day-old bread is ideal), lightly toasted

8 ounces cheese, grated (Italian Fontina, Gruyere or Monterey Jack)

In a large heavy soup kettle, heat the butter and olive oil until the butter is foamy. Add the shallots, onions and leek. Season with salt and saute over low heat until they are very limp, fragrant and completely tender, about 40 minutes. Do not let them brown. Add the garlic and saute 5 minutes more.

Turn the heat to high, add the brandy, shake the pan and cook until the brandy is evaporated. Season with salt and several turns of black pepper. Add the wine and stock, bring to a boil, lower the heat and simmer gently for about 40 minutes.

Taste and correct the seasoning.

To serve, preheat the oven to 375 degrees. Ladle soup into deep bowls, set a piece of bread on top and sprinkle cheese over the bread. Set the bowls of soup on a baking sheet and carefully set in the oven, until the cheese is fully melted.

Remove from the oven, set each bowl on a saucer and enjoy right away.

Sweet Onion Galette

Makes 3 - 4 servings

For those nervous about making pie dough, galettes are a great place to start. They require very little manipulation and are very forgiving. I enjoy both sweet and savory galettes, though my favorite in cold weather is onion.

For the galette shell

1 cup all-purpose flour

1 teaspoon kosher salt

Black pepper in a mill

6 tablespoons butter, preferably local, chilled and cut into cubes

¼ cup ice water

For the filling

2 large or 3 medium sweet onions, trimmed and cut into ¼-inch-thick rounds

3 tablespoons butter, plus more as needed

Kosher salt

2 tablespoons best-quality red wine vinegar

Black pepper in a mill

Anchovy fillets, optional

3 - 4 green onions, trimmed and very thinly sliced, optional

Flake salt, such as Murray River or Maldon

First, make the galette dough. Combine the flour, salt and pepper in a medium work bowl. Use your fingers or a pastry cutter to work in the butter until the mixture resembles coarse-ground cornmeal. Add the ice water, and use your pointer finger to quickly stir in the water.

Turn out the mixture onto a large sheet of parchment, wax paper or plastic wrap and gently pull it up and around the dough to form a ball. Wrap tightly and chill for 1 hour.

While the dough chills, prepare the filling. First, separate the onion slices into rings. Put the butter into a wide saute pan set over medium heat. When it's melted, add the onions and season lightly with salt. Turn the onions to coat them thoroughly in the butter, adding a bit more if needed. Reduce the heat to low and cook until the onions are limp and have released their sugar, about 35 minutes.

'Simple' Way To Grow Spring Onions At Home For An 'endless Supply' And 'zero Waste'

Spring onions are loved for their vibrant green colour and unique flavour, yet few people think to grow them at home. Whether you're a confident gardener or not, these fragrant vegetables are easy to plant and nurture into a full crop. And according to one chef, you can grow them using the waste from cooking. 

Fergus Smithers, chef and head of recipe development at plant-based recipe box subscription service Grubby, said: "Something you may not know about spring onions is that they're young onions, picked before the bulb swells into a bigger one!

"They can be used raw or cooked, adding a milder onion taste but still punchy flavour to your dishes.

"However, when we cook with them, we tend to throw away the roots, but they're so simple to regrow, saving you money and a trip to the supermarket."

For "zero waste" and a "constant supply" of homegrown onions, all you need is one bunch fresh from the grocers or supermarket.

READ MORE: Boosting UK produce could combat shortages and add £0.5bn to economy

Tulips are a vibrant choice of bloom which come in a whole rainbow of colours. The versatile flowers make the perfect centrepiece to a dining table or can bring to life the corner of a bedroom.

Unfortunately, when transferring tulips into a vase, they can begin to wilt or bend which can spoil the display. To help amend droopy flowers, gardeners have shared their top tips HERE.

How to grow spring onions

To grow your own crop without buying seeds, start by cutting the tops of the spring onions, leaving about one inch or two from the white part and the roots.

You don't even need a pot to start with. All you need is a jar or small glass with water and a clear windowsill.

Place the roots of the spring onions in the water ensuring they are submerged in the liquid to stimulate growth.

The top part of the onions should remain above the water line at all times.

According to the chef, all you need to do next is leave the jar in a sunny spot and "wait for the magic to happen".

The onions should start to regrow in just a few days, as long as there's plenty of sunshine and warmth.

For the best results, it's important to change the water every few days to "keep it fresh" and prevent bacteria growth.

To do this, simply pour out the old water and refill it with fresh fluids.

READ MORE: Hydrangea expert shares 'habit' to minimise to avoid 'killing' them

When it comes to harvesting your new onions, storage is essential to help them stay fresh for as long as possible.

Because they contain more moisture than mature onions, they should not be kept at room temperature for more than a few days.

Always keep them in the crisper drawer of your fridge, sealed in a plastic bag.

This should prevent mould and help the onions stay fresh for about two weeks.

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