Green Onions and Spring Onions: The names are used interchangeably by all of us in our daily lives. However, there exists a slight difference between the two varieties, green onions have long and green leaves and no or very small bulb. Although both the forms of onion are the same, yet the time they are harvested is different. The green ones are harvested much earlier in the plantation cycle, as a result of which the bulbs (which later form onions) are completely underdeveloped. The spring onions are harvested much later into the cycle, as a result of which the bulbs (typically white in color) are formed. The later harvesting of the spring onions also ensures that the leaves are thicker and firm.
The flavor of green onions or scallions is quite mild and they can be eaten raw or lightly cooked. Spring onions have a white, round bulb with long and firmer stems. Their flavor is much stronger than green onions (scallions). Therefore, when you are using in your salads, prefer to use green onions over spring onions, as the pungency of the green onions will be much less. Also, while cooking, you may want to use lesser amount of spring onions in case you are replacing spring onions by green onions.
As green onions are best in case had fresh, you may want to try and grow some in your kitchen as well. Here is a simple way to do so.
Never pay for green onions
The next time you have green onions, don’t throw away the white ends. Simply submerge them in a glass of water and place them in a sunny window. Your onions will begin to grow almost immediately and can be harvested almost indefinitely. Why buy green onions at the store if you can just grow your own at home!
Source: Woman on a budget