Both lemongrass and green onions are two herbs that are often used in cooking.
They have different flavors and benefits, so which one is the better choice for you?
Let’s figure it out in this article.
What is special about lemongrass?
Lemongrass is a common herb that belongs to the grass family.
It is widely used in Asian cooking thanks to its distinct subtly lemon and mint flavor.
Lemongrass is also loaded with antioxidants and has medicinal properties that make it useful for things like treating colds and reducing inflammation.
In culinary, lemongrass can be cooked, as a key ingredient for many recipes like stewing, sauteing, or stir-frying.
They are also an effective ingredient when used raw for marinating or dipping sauces to enhance the flavor of the dish.
Its fragrant oil can literally perfume not only your dish but also your kitchen with a very pleasant flavor.
What is special about green onions?
Green onions, also known as spring onions, or scallions, are a popular herb that is widely used in Asian cuisine.
They have green stalks and short white stems near the root.
Green onions have a milder flavor than other types of onions, and they can be eaten raw or quickly cooked to enhance the flavor or to garnish a variety of dishes.
This ingredient is also low in calories, making them a healthy option to add to your diet.
You can find green onions in most grocery stores, local markets, or supermarkets at a very reasonable price.
Lemongrass and green onions are two different herbs that have plenty of differences to separate them.
The comparison table below will give you a closer look at the four main differences between lemongrass and green onions:
|Appearance||Pale yellow-green stalks||Green stalks with short white stems near the root|
|Taste||Minty, lemony||Mildly oniony|
|Shelf life||Longer because it can be dried over time||S|