What's the difference between scallions + green onions?!
Answers:
Scallions and green onions generally refer to exactly the same vegetable!. They’re also sometimes called spring onions, Chinese onions, and in Australia (confusingly enough), shallots or eschallots!. They’re much milder in flavor than ordinary onions (although in winter, I’ve noticed, the flavor seems quite a bit more pronounced), and are great either raw or cooked!. It’s a very popular flavoring and garnishing ingredient in Asian cooking!.Www@FoodAQ@Com
There is no difference!. Zip, nada, zilch!. Whether they’re called scallions or green onions seems to be largely a matter of geography!. In the mid-Atlantic coastal states and New England they’re more likely to be called scallions; everywhere else, they’re green onions!. Even that, however, is far from absolute these days, although probably truer in the past when fewer people moved from place to place!.
Scallions/green onions aren’t even a separate species of onion!. The Allium genus includes more than a thousand species, among them garlic, onions, leeks, ramps, chives, and shallots, as well as flowering varieties such as Allium giganteum, those huge purple balls of tiny blossoms mounted on tall stems that appear in spring!. (The members of the Allium species are also closely related to lilies!.) Scallions/green onions are actually immature common yellow, red, and white onions, harvested before the bulb begins to form!. Though the ones found in grocery stores are usually young white or yellow onions, occasionally green red onions (how’s that for confusing!?) can be found in specialty stores or early farmers’ markets!. They make a colorful addition to spring salads and dishes!.
“Spring onions” and “salad onions” are other aliases for immature onions!. Sometimes these terms are also used to denote onions whose bulbs have just begun to form — still mild and sweet but with a bit more pronounced flavor!.
One thing a scallion is not is a shallot, even though the definition of “scallion” in some nonculinary dictionaries is “shallot!.” This misnomer probably occurs because “échalion” is another name for the shallot, derived from the French échalote!. Shallots have a distinctive taste, but the flavor is closer to that of mature onions than to that of scallions!.
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Scallions/green onions aren’t even a separate species of onion!. The Allium genus includes more than a thousand species, among them garlic, onions, leeks, ramps, chives, and shallots, as well as flowering varieties such as Allium giganteum, those huge purple balls of tiny blossoms mounted on tall stems that appear in spring!. (The members of the Allium species are also closely related to lilies!.) Scallions/green onions are actually immature common yellow, red, and white onions, harvested before the bulb begins to form!. Though the ones found in grocery stores are usually young white or yellow onions, occasionally green red onions (how’s that for confusing!?) can be found in specialty stores or early farmers’ markets!. They make a colorful addition to spring salads and dishes!.
“Spring onions” and “salad onions” are other aliases for immature onions!. Sometimes these terms are also used to denote onions whose bulbs have just begun to form — still mild and sweet but with a bit more pronounced flavor!.
One thing a scallion is not is a shallot, even though the definition of “scallion” in some nonculinary dictionaries is “shallot!.” This misnomer probably occurs because “échalion” is another name for the shallot, derived from the French échalote!. Shallots have a distinctive taste, but the flavor is closer to that of mature onions than to that of scallions!.
nfd?Www@FoodAQ@Com
Scallions and green onions generally refer to exactly the same vegetable!. They’re also sometimes called spring onions, Chinese onions, and in Australia (confusingly enough), shallots or eschallots!. They’re much milder in flavor than ordinary onions (although in winter, I’ve noticed, the flavor seems quite a bit more pronounced), and are great either raw or cooked!. It’s a very popular flavoring and garnishing ingredient in Asian cooking and can also generally substitute for fresh chives in any recipes calling for that herb!.
With scallions, you’re generally using the attractive green leafy part of the plant (although the white part closer to the root tastes fine as well); it’s only the very bottom inch or so of the root part of the plant that you won’t use for cooking purposes!. Still, don’t throw out those nubby remainders – if you pop the roots into a pot of dirt, and give them sunshine and water of course, the scallions will keep growing, and you’ll have access to fresh, free scallions whenever you need them!.
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With scallions, you’re generally using the attractive green leafy part of the plant (although the white part closer to the root tastes fine as well); it’s only the very bottom inch or so of the root part of the plant that you won’t use for cooking purposes!. Still, don’t throw out those nubby remainders – if you pop the roots into a pot of dirt, and give them sunshine and water of course, the scallions will keep growing, and you’ll have access to fresh, free scallions whenever you need them!.
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Ah, I'm not sure!? Second answerer seems to be right, all I know is, onions are very, very sweet!.Www@FoodAQ@Com
I believe they are the same items just called different name in different parts of the country!.Www@FoodAQ@Com
i think they are the same thing!.Www@FoodAQ@Com
same thing!.!.!.!.Www@FoodAQ@Com