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.
What is special about shallots?
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.
What is special about green onions?
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.
What are the differences between shallots and green onions?
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:
| Shallots | Green onions | |
| 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, B |