Are these vegetables actually the same thing? Here's everything you need to know about all the onion cousins.
Scallions vs. Green Onions: What’s the Difference?
Updated on Apr. 14, 2025
We’ve been cooking long enough to know when we can swap out certain ingredients in our go-to recipes for others that will be just as tasty. But one ingredient pair that always trips us up is scallions vs. green onions. Are they the same thing, just known by two different names? Are they two different plants that can be used interchangeably? And what about other aromatic greens, such as leeks and chives? We set out to get the food facts for you.
Much like the difference between jam and jelly or sorbet and sherbet, there’s some nuance to the terms. We’re getting to the bottom of the scallions vs. green onions debate. Here’s everything you need to know about what they are, when to use them and how they compare to similar vegetables.
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Are scallions and green onions the same?
Scallions and green onions are usually the same plant, which means that, yes, they are frequently (but not always!) the same thing. They are both part of the genus Allium, which is the group of vegetables and herbs that have a bulb that grows underground and includes garlic, shallots and onions, all of which we separate from the stem before eating.
In a way, vegetables that fall under the same genus are somewhat like cousins who share similar characteristics. To put it more simply, the genus Allium is characterized by “onion- or garlic-scented bulbous herbs,” according to Britannica. That describes both scallions and green onions (along with leeks and chives).
So when are they called scallions vs. green onions?
Whether they are labeled as scallions or green onions is generally up to the farmer or producer who sends the foods to the grocery store. Both are usually the plant allium fistulosum, characterized by long green stems that come together in a small, narrow white bulb—which isn’t much of a bulb at all when compared with a larger onion. Those bulbs grow large and round and are called allium cepa by botanists.
So green onions can be allium fistulosum (or allium cepa when its bulb grows bigger), but scallions are always allium fistulosum since they never grow a bulbous white bottom. In other words, all scallions are considered green onions, but all green onions aren’t considered scallions!
How can you tell these (almost) identical onions apart?
Scallions, green onions, spring onions, leeks, chives and garlic are all part of the same family: the genus Allium. Even if you don’t get the science-y stuff, you can tell that they all look pretty similar. And while it can be fine at the grocery store (shoutout to labels for keeping things easy), it quickly turns into a guessing game at home with you asking, Wait, is this the one I needed?
The linguistic differences don’t help either:
- United States: Scallions and green onions are the same thing, but spring onions are different.
- Canada and the United Kingdom: Green onions and scallions are both called spring onions.
- Mexico: Spring onions are called green onions.
Add color variations (such as the Red Toga and Wenta Red) to this mix, and the confusion only grows. For our purposes in the U.S., here’s a handy way to remember:
- Round bulb: Spring onion
- Straight bulb: Scallion or green onion
How can you quickly determine whether green onions, scallions, leeks or chives would add the right aroma to your dish? Keep reading for the breakdown.
Scallions vs. spring onions
Scallions and spring onions look pretty similar, with green stalks and white bottoms. (In many parts of the world, spring onions also come in reddish-purple and light yellow cultivar variants.) The biggest difference: While scallions have a straight white section on the bottom, which is roughly the same width as the green stalks, spring onions have a distinctly round bulb that looks just like a mini white onion. Like green onions, spring onions are harvested young, and they are roughly the same size.
But get this: Spring onions are the plant allium cepa. If you harvest them early, before the bulb has grown, they are considered green onions—which, as we’ve covered, can be the same as scallions!
Cooking tips
When it comes to the flavor difference between the two, scallions have a mild peppery and sweet flavor, while spring onions have a stronger pungent aroma in both the bulb and the leaves. So while a spring onion can be used in place of a scallion in lightly cooked dishes like salads and omelets, it would be a better choice for dishes that call for a stronger onion flavor, such as gnocchi or a chicken rice pot.
Green onion and scallions vs. leeks
While leeks belong to the same family as scallions and onions, the plant—known botanically as allium ampeloprasum—is a different species.
The quickest visual difference is that leeks are much bigger than harvested scallions. Generally, scallions in grocery stores are 12 inches or shorter in height, while leek stalks alone can grow as tall as 12 to 18 inches and are much thicker in width.
Additionally, there’s a noticeable difference in the leaves of the two: While scallions and green onions feature more rigid, tubular leaves that transition into the white base, leeks have flat, dark green leaves that connect to the significantly larger white base.
Cooking tips
Leeks have a mildly sweet, onion-like flavor, which many cooks claim turns a bit garlicky after cooking due to the sulfur content. On the other hand, scallions deliver a milder peppery flavor, making them a more subtle addition to a dish. Because leeks are much larger, they’re ideal for recipes that call for a longer cooking time (such as stews and soups). Scallions and green onions, on the other hand, are better suited for lightly sauteed items such as salads.
If you were to use leeks in a recipe that calls for scallions or green onions, you’re likely to end up with a dish that’s a little too flavorful and might just have pieces of leek that are still a bit raw (considering the recipe probably has a low cooking time keeping the smaller Alliums in mind). But add it to a dish with a longer cooking time and watch how the aroma fills the dish while it simmers.
Pro tip: Be sure to give the leeks a good wash before you use them, as dirt tends to get caught between the tightly layered leaves. And leave the darkest green parts at the tops of a leek’s leaves out of your recipes—they’re the toughest part of a leek. Instead, you’ll use the light green part and the long, white bottom half, cooking them in a similar manner to regular onions.
Green onions vs. chives
Despite also being a member of the allium family, chives are not the same as green onions. Chive refers to the allium schoenoprasum plant. The green chive stems do have a similar cylindrical appearance to those of green onions, but they grow in clumps and are much, much smaller—so small, in fact, that fresh chives are typically found cut from their bulbs and boxed with the herbs in the produce section, while scallions and green onions are sold in bunches—bulbs and all—with the vegetables.
Cooking tips
Chives are more delicate and have a milder flavor than green onions, meaning they can wilt easily and will lose their flavor if added to a recipe too early. For this reason, chives are typically used as a garnish, such as atop a sour-cream-dolloped baked potato or a plate of perfect scrambled eggs.
FAQs
Can I use green onions in place of scallions?
Yes! Unlike baking soda vs. baking powder, which each play a distinct role in recipes, or club soda vs. seltzer water, which taste slightly different from each other, you never need to worry about substituting green onions vs. scallions incorrectly. Because they are usually the same plant, scallions and green onions have the same taste.
Even when green onions are allium cepa (or simply spring onions), the taste is very similar to allium fistulosum (aka scallions), so you can always use scallions and green onions interchangeably.
However, things get a little tricky if you try substituting chives or leeks in place of scallions. This is because leeks are much bigger and have a stronger flavor profile than scallions and green onions. So adding leeks to your dish when the recipe calls for scallions might leave you with a meal that has too strong of an aroma.
Chives, on the other hand, are much more delicate in comparison—both in size and flavor. If you plan to use chives as a substitute, make sure to use a considerable amount to achieve the same flavor.
How do I buy the freshest scallions and green onions?
Regardless of whether they are labeled as scallions or green onions, look for sturdy, bright green stalks that aren’t slimy or limp and a firm base that doesn’t look yellow. As long as the allium fits this description, you can use it in any recipe that calls for scallions or green onions.
What part of the scallion should I use?
When cooking scallions (and green onions), you’ll use the small white part and the pale green section (right before the leaves begin). The white part has a taste and flavor similar to an onion, while the green bit has a milder flavor and doesn’t have that distinctive crunch of raw onion, which is why it’s often used as a garnish. Many Asian recipes, such as scallion pancakes and ramen, also call for the leaves to be used as a fresh, zesty garnish.
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Sources:
- Britannica: “Allium”
- Britannica: “Leek”
- National Onion Association: “Seasons, Colors, Flavors, and Sizes”
- Harvest to Table: “How to Plant and Grow Leeks”
- MasterClass: “Leeks vs. Green Onions”
- Mashed: “The Real Difference Between Leeks and Scallions”
- Chowhound: “White and Green Scallions Actually Have Different Purposes in Cooking”
- Food Network: “Chives Versus Green Onions: What’s the Difference?”
- University of Minnesota Extension: “Growing scallions in home gardens“
- University of Minnesota Extension: “Growing chives in home gardens“
- University of Minnesota Extension: “Growing leeks in home gardens“
