Scallions. Spring onions. Green onions. What's the deal? Are scallions and green onions the same thing? What about spring onions and green onions? These long, skinny alliums are like three very similar shades of the same color. You could call them all red or purple or blue, but in doing so, wouldn’t you be cheating them out of their individual merits? Yeah, you kind of would, in one case. They all look the same, but there are some differences between them too.
Scallions and green onions are literally the same thing. There. Now you know. The only difference is how they’re chosen to be labeled at the store. Spring onions, on the other hand, are a different thing. The bulb of a spring onion is much larger, compared to the small, not-so-bulbous scallion. The bulb of a spring onion actually looks like a mini onion, spherical and bright white.
Olive oil-roasted spring onions make a crazy-simple side dish
Most scallions (and green onions) never grow true bulbs. The ends of the stalks stay small. Spring onions on the other hand are a different species that do produce bulbs once they mature.
In terms of flavor, scallions have the sharp, somewhat-spicy, peppery flavor that white and yellow onions produce. This makes them a nice substitute for small amounts of chopped onions, in a pinch. Spring onions, on the other hand, possess a lot more sweetness, which makes them a good stand-in for sweet onions.
So how do we use them? Since spring onions have sweetness, they’re perfect to roast whole, with olive oil and salt, and finish with a bit of lemon juice. We eat them straight-up, alongside grilled and roasted proteins.
Chopped scallions fried up with some tasty rice
