Both shallots and green onions are commonly used in cooking, but not everyone knows the differences between them.
Here is a closer look at how shallots and green onions differ from each other.
Shallots are a type of onion that has a close look and is related to garlic.
They have a bulb-like appearance with cloves like garlic but in a brown or copper color.
Shallots can be used in different ways, either raw or cooked.
They are typically diced into small pieces or left whole in recipes like stir-frying, roasting, making soups, salads, sauces, or marinades.
Shallots have the flavor of onions, so they are a great substitute for white or yellow onions in case you cannot find these ingredients.
Green onions, also known as scallions or spring onions, are a popular member of the allium family.
They are often harvested early so that the bulb is still immature.
Green onions, as the name implies, have green long leaves and white immature bulb in the end with the root stick to it.
This veggie is widely used in Asian cooking, either raw or cooked.
Green onions can be chopped and sprinkled over dishes like soups, stews, or stir-fries as a garnish to enhance the flavor of the dish.
They have a delicate flavor that is milder than most types of onions.
Green onions are often sold in bunches year-round in any local market, grocery store, or supermarket at a reasonable price.
You might wonder if shallots can be substituted for green onions and vice versa.
The comparison table below can partially help you answer this question:
|Harvest||When the bulb is mature||When the bulb is immature|
|Appearance||Brown to copper bulb-like appearance with cloves (similar to garlic) White-purple flesh||Long green leaves with a short white stem and root|
|Flavor||More potent||Milder, similar to onions|
|Nutritional value||More calories, potassium, vitamin B6, B9||Richer in calcium, iron, vitamin B1, B2, B3, C|
|Shelf life||Longer Should be dried||Shorter Should be fresh and stored in the fridge/freezer|
|Common uses||Roasting, grilling, sauteing Dicing and serving raw for salads, sauces, marinades||Chopped and sprinkled over soups, stews, stir-fries as a garnish|
|Commonly eaten in what cuisine||Asian and French cuisines||Asian cuisine|
Although shallots and green onions are different in many ways, they have numerous things in common as well:
First of all, shallots and green onions are members of the Allium family, along with leek, garlic, and onions.
All the plants from this genus are flowering plants with bulbs under the ground, linear leaves, and flowers with six petals.
Shallots and green onions are grown the same way, but shallots are harvested only when the bulbs are mature while green onions are harvested early.
Another thing in common between shallots and green onions is that they are both low in calories and rich in nutrients.
Both are rich sources of B vitamins, vitamin C, folate, and potassium.
These properties are beneficial to our health in different ways, so it is worth adding these ingredients to our diet.
One more thing in common between shallots and green onions is their use in cooking.
Both are meant to enhance the flavor of a variety of dishes.
The last thing in common between shallots and green onions is that they are widely sold on the market.
You can easily buy a bunch of shallots or green onions all year round at any local market, grocery store, or supermarket all over the world.
Plus, these ingredients are sold at a reasonable price so anyone can afford them.
Which one is better?
|Product Comparison||PRODUCE Organic Shallots, 3 OZ||Organic Green Onion|
|Rating||(based on 1,259 Reviews)||(based on 27,739 Reviews)|
|Latest Price||Check Current Price||Check Current Price|
In general, shallots have a stronger flavor than green onions and are usually used in recipes that call for more of a “kick”.
Green onions, on the other hand, can be used as a garnish only or eaten raw due to their milder flavor.
Choosing which one for your dish between shallots and green onions will mainly depend on the recipe and your taste bud’s preference.