1. Scallions & Green Onions: The All-Purpose Allium
- Appearance: Long, straight green tops with small, straight white ends (no bulb).
- Flavor: Crisp, mild, and slightly peppery.
- The Truth: In everyday cooking, these terms are used interchangeably. Don’t stress about the difference at the store.
- Best Uses:
- Raw in salads, salsas, and garnishes
- Stir-fries and fried rice
- Topping for tacos, soups, and baked potatoes
2. Spring Onions: The Bold & Sweet One
- Appearance: Look for a small, but definite, rounded bulb at the base.
- Flavor: Stronger, sweeter, and more pungent than scallions due to being harvested later.
- Best Uses:
- Grilling or roasting (the bulb caramelizes beautifully)
- Soups and stews where they can hold their own
- Sautéed as a flavorful base for dishes
