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

A sprinkling of chopped scallions or green onions can improve not only the taste of your dish but also the appearance, making any recipe look even more appetizing.

You can use green onions and scallions raw or cooked, making them versatile ingredients in the kitchen. The strength of the flavor comes down mainly to the part of the plant you use and when you add the ingredient in the cooking process.

Whether you mix them into a cheese and green onion sandwich, sprinkle them as a garnish on soups, or stir them into a pot of aromatic stew, they’ll add a subtle onion flavor to your food without overwhelming the dish.

The delicate flavor of scallions and green onions pairs particularly well with eggs, cheese and sour cream. These vegetables are common in Asian recipes, such as stir-fry dishes, and if you enjoy herbs, you can use the green tops of the scallions similarly to how you would fresh chives (which, coincidentally, is also an allium — Allium schoenoprasum).

We created this article in conjunction with AI technology, then made sure it was fact-checked and edited by a HowStuffWorks editor.