Scallion, also called green onion or spring onion in some markets, is a young onion harvested before a large bulb develops. It has a slender white base and long green leaves, both of which are used in cooking. Flavour is generally milder than mature bulb onions, though it varies with variety and maturity.
In North American usage, scallion and green onion usually refer to the same ingredient. “Spring onion” may refer to a similar young onion, sometimes with a small rounded bulb, depending on the market and variety. In some regions, particularly parts of Australia, the word “shallot” may be used for scallions, while in North America shallot usually means a separate small bulb onion. Purchasing lists should use a clear description or photograph when the distinction matters.
Trim the roots and any wilted leaves, then wash carefully around the base where soil can collect. Slice the white portion for sautéing or seasoning, and use the green tops raw or add them near the end of cooking for freshness. Scallions can also be grilled whole, pickled or used in stocks and broths.
The white base generally has a stronger onion flavour and can be cooked at the beginning of a dish. The green leaves are usually milder and are often used as a fresh garnish or added near the end of cooking. Both parts are edible, and the choice depends on the recipe and desired texture.
Example: Slice scallions and use the white portion to season a stir-fry, then finish the dish with the green tops for freshness and colour.
Chef’s tip: Store scallions refrigerated and keep them dry. Add the green tops late in cooking to preserve their fresh aroma and colour.
Key distinction: Scallion and green onion are usually interchangeable terms in North America. A mature shallot is a separate bulb onion, although regional naming conventions can vary.
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