When you want a milder onion taste, or you are finishing up a stir fry, do you use green onions or scallions? Certain vegetable naming conventions can be confusing and there is no better example than the difference between green onions, scallions, and green onions. And, to make it worse, the name shallot sounds a bit similar to scallions, further adding to the confusion. So, what is the difference between these types of onions?
The Difference Between Scallions and Green Onions
In the United States, green onions and scallions are names for the same vegetable. They are both part of the allium genus along with bulb onions and garlic. The name scallion is more widely used in the U.S. but you will find both names being used.
Green onions or scallions are any of several species in the allium genus that are all characterized by lacking a fully developed bulb and having a milder taste than bulb onions like the familiar yellow or white onions. They have hollow tubular stalks that grow from the small bulb and these green stalks can be eaten as a vegetable and used in recipes for a mild onion taste.
While most people consider green onions or scallions to come only from these plants that have underdeveloped bulb, these are not official names, so any immature onion with tender green stalks could be called a green onion or scallion.
Difference Between Scallions and Spring Onions
While green onions and scallions are different names for the same thing, spring onions are the name for an onion that would normally produce a larger bulb but that is picked earlier, in the spring. Spring onions will, therefore, tend to have a larger bulb than scallions, but one that is still immature.
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Is There A Difference In Taste Between Green Onions and Spring Onions?
Since there are so many species that could be labeled green onions, scallions, or spring onions, there are no hard and fast rules as to how they will taste. In general, though, expect scallions (green onions) to have a stronger and more oniony taste while spring onions will taste oniony but with a more pronounced sweetness.
You can use any of these interchangeably in recipes, just keep in mind that those with larger, thicker stalks will require more cooking time. Also, if you want to roast them, those with smaller stalks and tiny bulbs will not fare as well.
So, if a recipe calls for scallions and you can only find onions labeled green onions or spring onions at the grocery store, you can use either of these. If a recipe calls for spring onions, you can use scallions or green onions. You are more likely to see either scallions or green onions at the store, especially since spring onions aren’t available year-round.
Difference Between Scallions And Shallots
The reason the names of scallions and shallots sound similar is because they both have the same root. Both names were derived from the Old French eschalotte, which came from the Latin Ascalōnia caepa. This translates to “Ascalonion onion” and refers to an onion named after the ancient city of Ascalon.
However, the shallot is an onion with a fully developed bulb and it is the bulb that is used rather than the green stems. While shallots used to be considered a separate species from other bulb onions, it is now considered to be a variety of the same, namely Allium cepa or the common bulb onions.
Confusingly, the name shallot is used for scallions in Australia and New South Wales, as well as in English speaking Quebec, Canada. In those places, the onion we know as a shallot in the U.S. is called the French Shallot. In the United States, we pronounce the name with the emphasis on the first syllable, sha-lot, while elsewhere, the emphasis is on the last syllable, in line with the French pronunciation.
The shallot is a sweeter, more delicate and milder tasting onion than most other bulb onions. The bulb itself is more like garlic and is composed of mutiple ‘cloves.’ The skin of shallots varies from a light brown, gray, or a reddish rose color. The flesh itself tends to be colored as well, with a hint of green or light red. The layers within the cloves are much tighter and lend themselves to a very fine mince.
You can use shallots in place of onions is almost any recipe, except for when a strong onion taste and a more robust texture is desired.
Shallots are especially useful in raw applications where they will not give an overwhelming onion taste, making them great in dips and dressings.
What’s The Difference Between Scallions and Chives?
The difference between scallions and chives is easy to see at a glance. Chives look like very fine, baby scallions but they are actually a different species from the Amaryllidaceae family, Allium schoenoprasum.
Chives have long thin stalks and look like a grass but are related to all the other onions, including common bulb onions, shallots, green onions, garlic, etc. Their flavor is unparalleled. Chives have a delicate onion flavor with no heat at all and when cooked, much of the onion flavor is lost giving way to a sweet and slightly oniony flavor. They are best added at the end of cooking and are a classic accompaniment to a French omelet.
Along with tarragon, chervil, and parsley, chives are one of the fines herbes of French cuisine, the core herbs of French Haute Cuisine.
The small pink flowers of the chive plant can also be eaten and used as a garnish on foods. The petals have a slight onion flavor of their own.
