Scallions vs. Green Onions: What’s the Difference?

Scallions are fresh young onions identified by their slender shape and mild flavor. The white stalk has the same sharp, sulfur-y taste characteristic to all alliums, albeit with less bite, while the dark green leaves have a fresher, grassy flavor. When just harvested, scallions give off a strong smell (similar to regular onions) that’s noticeably bright and earthy, with notes of garlic and apple.

Scallions and green onions are the same thing. The terms “scallion” and “green onion” are used interchangeably to refer to members of the Allium cepa species with the following characteristics:

• Long, tender green leaves
• Stiff white stalks (no bulb) less than half an inch in diameter
• Stringy white roots
• Grown in bunches and harvested young. They are also known as “bunching onions”

Shallots and scallions, while similar in name, are about as different in appearance and flavor as two onions can be.

Shallots (also members of the Allium cepa species) have purple flesh, brown papery skins, and a garlicky flavor.

• When raw, finely chopped shallots add a pleasing bite to vinaigrettes and mignonette sauce.
• Cooking enhances their sweetness, but shallots, like garlic, can become bitter if browned.
• Shallots are delicious roasted whole and essential to sauce Béarnaise.
• Pickled shallots are a popular condiment in Southeast Asia and the U.K.

Learn more about shallots in our comprehensive guide.

The term “spring onion” generally refers to immature common onions harvested in the spring or summer while their leaves are tender and green and their bulbs are about one inch in diameter.

• Spring onions have white bulbs, but they can also have purple or yellow bulbs and are often found at farmers’ markets in the spring and summer.
• Unlike mature onions, which are usually dried, spring onions should be refrigerated.
• Although the raw bulbs of spring onions have more bite and a stronger flavor than scallions, when sliced thickly and sautéed until tender, they become markedly sweet.
• Spring onions can also be roasted whole, or used in frittata, soup, and ragout.
• Spring onions (both the white part and the green stalks) are great in stir-fry dishes.

Chives are the only true herb of the onion genus, and they’re actually a different species—Allium schoenoprasum—from scallions, bulb/spring onions, and shallots. Chives have tubular green leaves and a mild flavor that is more herbaceous and green than that of scallions.

• Chives should be cut with sharp scissors to avoid bruising, and can be stored in the fridge wrapped in a damp towel.
• A small container of potted chives is easy to maintain indoors, as the leaves will grow back when cut.
• Chives are typically used raw as a garnish for eggs, salads, and soups, and they’re delicious in herb dips and butters.

Chinese chives (a.k.a. garlic chives) are of another species: Allium tuberosum. They have flat leaves and a more intense, garlicky flavor than common chives, and they stand up to brief sautéing. Chinese chives are often blanched and served with pork dumplings, and make a delicious addition to frittata.

The word scallion comes from the Greek askolonion, which refers to the ancient Palestinian port of Ashqelon, then considered the home of the onion. We now know that onions are native to central Asia, but the name stuck. Confusingly, askolonion is also the source of the word shallot, which can mean scallion in Australia, Canada, and the U.K., but refers to a completely different species here in the U.S. Scratching your head?

These mild, tender alliums most likely came to popularity as regular onions picked early in the growing season, before their bulbs fully developed and their green leaves dried out. Today, farmers grow multiple varieties of onion specifically bred to be harvested at this stage, such as Evergreen Hardy White and White Spear. While part of the same species as the common bulb onion, these scallion varieties, also called “bunching” due to the fact that they grow in small clusters, can be grown year-round, and never form a true bulb. It’s these varieties that you’ll find at supermarkets, labeled as both scallions and green onions.

With their straight bulbs and dark green tops, leeks look a bit like oversize scallions, but they’re of the species Allium schoenoprasum. Their long white bulbs and tightly packed leaves are formed by “earthing up,” or mounding dirt around the base of the plant to block out light, which is why leeks are usually full of dirt and should be thoroughly washed before cooking.

• The white base and light green tops of leeks are often sautéed together for their creamy, milder flavor.
• The tops of leeks, which are more cabbage-like in flavor, are useful too: leek greens become mucilaginous when cooked, adding thickness to vichyssoise and other vegetable soups and broths.
• Whole boiled leeks are the star of the classic French side dish, leeks vinaigrette.

Scallions should be sliced—not chopped—using the entire length of the blade of a sharp knife. To slice scallions:

• Lay a few scallions in a single layer
• Place the tip of the blade against the cutting surface
• Pull backwards steadily across the scallions

Do not chop scallions: Downward pressure can bruise their delicate leaves.

Sliced scallions serve as an ideal topper for Gordon’s mashed potatoes.

When grocery shopping, choose scallions that have:

• Firm, undamaged stalks
• Bright green leaves
• Moderately dry flesh (or, those that are not dried-out or slimy).

To keep scallions fresh, store them in the fridge, in a jar with about an inch of water. Place a bag over the greens and secure with a rubber band to keep them from wilting, and change the water every day or two.

Scallions refrigerated in water can last a week or longer. You can also freeze sliced scallions to extend their shelf life, but their texture will change when defrosted, so previously frozen scallions should only be used in cooked preparations.

Scallions are an excellent source of essential nutrients.

• Vitamin B2 (riboflavin), which is essential to energy production and metabolism.
• Vitamin K, which plays a role in blood clotting and bone and muscle health.
• Vitamin C, which is an antioxidant that supports the immune system.
• Calcium, which maintains the structure of bones and teeth.
• Iron, a component of hemoglobin, which transfers oxygen from the lungs to the rest of the body.
• Potassium, which supports kidney, heart, muscle, and nerve health.
• Dietary fiber, which lowers risk of diabetes and heart disease.

The green tops of scallions are a very good source of:

• Vitamin A, which supports the immune system and vision.
• Vitamin B6, which plays a role in metabolism and the immune system.
• Vitamin B1 (thiamin), which is integral to cell growth and function.
• Phytonutrients (antioxidants), a broad class of plant-based compounds which promotes overall health.

The entire scallion plant is edible, from its green stalks down to its white roots. Scallions are mild enough that both the whites and the greens can be eaten raw, as in scallion salad, a popular side dish for Korean barbecue, or as a crunchy garnish for soups, and chili, and potato purée. Raw scallion whites and greens can be pickled whole or fermented in kimchi.

Whole scallions are delicious grilled or roasted—the leaves become charred, the whites tender and sweet, and the toasted roots have a nice crunch, like an onion chip. (While edible, raw scallion roots are typically too tough to enjoy.)

Many stir-fry recipes call for separating the whites and the greens. This method mellows out the sharp flavor of the bulb, while allowing the raw greens to stay fresh as a garnish. An added bonus? The scallion whites are usually the first ingredient in the wok, infusing the cooking oil with their aromatics and flavoring the rest of the stir-fry.

Chef Gordon Ramsay uses scallions frequently in his Asian flavored dishes, such as Szechuan Chicken Breast with Udon and Hoisin Chicken with Pickled Daikon.

As part of the genus Allium, scallions share their characteristic onion flavor with several edible species and hundreds of onion varieties. But because scallions have a milder flavor than most onions, direct substitutions can be tricky. A good rule of thumb, however, is to substitute bulbs for bulbs and leaves for leaves.

Substitutes for scallion whites include:

• A small amount of bulb onion. Raw onions will have significantly more bit than scallions, so make sure to use less.
• The white part of a leek. In cooked preparations, heat will soften the sting of a more traditional onion, but the sweetness will also become more pronounced. Leeks are a good substitute for cooked scallions as they are closer than a yellow onion to the desired clean, savory flavor.
• Half the stated amount of spring onion. Spring onions have a stronger flavor than scallions and should be used in smaller amounts than what the recipe calls for.

For the best substitutes for scallion greens, try:

• Fresh chives. When used as a garnish, fresh chives are a great substitution for scallion greens. Because chives have a milder flavor than scallions, you’ll need to use more of them, and they won’t have the same kick.
• Spring onions. The tops of spring onions—if they aren’t too tough—provide the closest approximation to scallion greens.

Do not substitute the green tops of leeks for scallions—they’re too tough to use raw, and become slippery when cooked.

Scallions contain less carbohydrates and protein than other onions; moderate amounts of scallions—especially the greens—are a good option for adding flavor and nutrients to a most healthy diets, including keto.