Spring Onions: Spring onions have a bulbous white base that is rounded or slightly larger, and their green tops are thick and sturdy. The white part can have a mild onion flavor, while the green tops are more similar to the taste of chives.
Scallions: Scallions have a long, thin white stalk that gradually transitions into narrow green leaves. They don’t form a bulb and are more delicate in structure.
Spring Onions: Spring onions have a stronger, more pungent flavor, especially in the white bulb, which tastes more like a mild onion. The green part is milder and slightly sweet.
Scallions: Scallions have a more delicate, milder flavor that is less pungent. The entire plant, both white and green parts, has a mild onion taste with a slight sweetness.
Spring Onions: The white bulbs of spring onions are often cooked and used in soups, stir-fries, or roasted dishes, while the green tops can be used raw in salads or as garnish.
Scallions: Scallions are commonly used raw in salads, sandwiches, or as garnishes, though they can also be sautéed or grilled.
While both spring onions and scallions belong to the allium family, they differ in appearance, flavor, and culinary uses.