Are Scallions And Green Onions Really The Same Thing?

What exactly are the differences between green onions and scallions? This question has been on the minds of beginning cooks everywhere! Thankfully, the answer isn't a baffling mystery that can only be discovered with admission to a culinary school. Despite the confusion, scallions and green onions are the same type of onion – allium fistulosum. Confused? No need to be. The only real difference between a scallion and a green onion is the harvesting period. 

Scallions are harvested earlier than green onions, and the bulb and stalk of the plant tend to be thinner. If looking at the onion pulled fresh from the soil, the bulb will be roughly the same diameter as the plant's stem and leaves. Green onions, on the other hand, are older with slightly larger bulbs and stalks. It's really that simple — the difference comes down simply to a vegetable collected earlier in its growth cycle versus one reaped later in the maturation process.

Other than a more pungent flavor and smell for the older plant, there's not a lot of difference between the taste of the two plants. Use the green stalk a little more cautiously, as it has a more spicy flavor than the traditional tasting bulb (though some braver foodies are fans of trendy scallion-infused lattes). When substituting scallions or green onions for conventional onions, do the taste test. If the flavor is too strong for your intended dish, you might want to make another choice.

In the case of green onions versus scallions, the label may also depend on geographic location. People in the mid-Atlantic coastal states and New England tend to use the name scallions, even if they're referring to the slightly more mature green onion. The same label swapping can be seen within grocery stores. The scientific name makes no distinction between scallions and green onions, as the Allium genus encompasses more than a thousand species, which include leeks, shallots, ramps, garlic, chives, and onions.

Although scallions and green onions are the same thing, some changes may needed in your favorite recipes to get the desired results. For instance, the smaller size of scallions makes caramelizing all but impossible. It's best to cut these slightly larger and only cook for a brief period to maintain their flavor.

Scallions or green onions are just as versatile as their name implies. Not only can the bulb be used in some of your favorite dishes. The green stalk can be added to salads like this orzo salad beloved by Ina Garten, added to mashed potatoes, eggs, and even homemade tom kha gai soup!