9 Best Scallion Substitutes


Scallions are an assortment of young onions, likewise called green onions.

It’s composed of a white base that has not completely formed into a bulb and long green stalks that take after chives.

Both the green and the white parts are utilized in recipes and eaten both raw and cooked.

9 Best Scallion Substitutes

The best substitute for Scallion are – Onions, Leek, Spring Onion, Chives, Shallot, Brown Onions, Ramps, Garlic Scapes, and Green Garlic.

They are discussed in detail here –


The onion, otherwise called the bulb onion or essential onion, is a vegetable that’s the most broadly developed type of the class Allium.

Utilizing a raw onion is one of the options that is suggested. The onion flavor will be very similar without the herby smell and the green look of the scallions. Onions have a sweet and mild taste.

You can utilize onions either raw or cooked. Generally, raw is used to be eaten fresh in servings of mixed greens or cooked in soups. It is an appropriate substitution for scallions as a result of the taste.


Onion, herbaceous biennial plant in the amaryllis family, developed for its consumable bulb. It is perhaps the best substitute for Scallions due to its intense sulfide flavor.


Leek is like scallions. They are mild and are fundamentally the same as onions. Additionally, they are very crunchy and firm when they are fresh.

Furthermore, the white piece of the leek is the part that is eaten.

When you are cooking and setting it up, you need to warm it up so it will mellow, and the pleasantness of the item will be more acknowledged. Leeks are a decent option for scallions when cooking.

They come exceptionally near a yellow onion with a flavorful taste. It is a substitute that will give a one-of-a-kind taste to your feast.


Leeks, looking like large scallions, do a great job of supplanting them in any recipe because of their perfect appetizing taste. To deliver the pleasantness, they ought to be cooked.

Spring Onion

Spring onions are indeed extremely youthful onions, reaped before the bulb has gotten an opportunity to expand. Both the long, slim green tops and the little white bulb are consumable and are acceptable either raw or cooked.

They have a comparative flavor to onions yet are a lot milder. Utilize half of the sum that you should use for the Scallion since spring onions have a more grounded taste.

The bulbs are likewise devoured fresh, and they have a sweet, firm taste. Try to utilize less of the amount that is required when subbing in your recipes.


The taste of these two is similar, yet the spring onion is grown in the ground and has a more rounded flavor than Scallions. These green stems have an unpleasant, impactful taste.


Chives are green vegetables with a mild onion-like flavor. Chives are an ordinarily utilized spice and can be found in supermarkets or grown at home.

Chives are a spice identified with onions and garlic with long green stems and a mild, not very sharp flavor.

These mid-seasoned vegetables are near scallions and have a similar taste to onions and a slight garlic note.

They are milder than scallions, so you should add all the more so you’ll have the taste you are searching for when subbing. You can fill it for each recipe that requires Scallion.


If supplanting scallions as an enhancement, use chives. They’re milder. You might need to add extra, but an ideal method is to taste and add more, depending on your choice.


Shallot, a kind of onion, resembles a little, stretched onion with a milder flavor and a trace of garlic.

This is a highly fragile and delicate vegetable that has a deep flavor with garlic notes. You can utilize equivalent sums for subbing. Add it diced, or you pick your style in the season with your dishes on top.

It’ll add an exceptional, one-of-a-kind flavor and a trace of garlic. Their pleasantness will come out as you broil them until they are caramelized.

They’re more similar to a brown onion, and it isn’t prescribed to eat them raw.


They are mild and sweet-tasting vegetables with a hidden trace of garlic. In salads, they can be cut daintily and added for some extra nibble. It has a brown onion flavor.

Brown Onions

It’s an assortment of dry onions with a solid flavor. It’s higher in sulfur than the white onions, which gives it a more grounded, more mind-boggling flavor.

When contrasted with scallions, they have got an impactful nibble. You can utilize them as a substitute when frying. Here, they’ll build up a mild flavor.

The thing that differs is that scallions are frequently added toward the finish of cooking.

Try not to eat these brown onions raw since they have got an excellent strong flavor. A few people appreciate it; however, some don’t try to substitute an amount that will not influence the taste a lot.


They have got a substantially more impactful chomp to them against scallions. They can be used as a last resort in cooked food. When cooking a stir-fry, then add them early.


Ramps appear as scallions, yet they are more modest and more delicate and have a couple of flat, broad leaves. They taste more grounded than a leek, which has a mild onion flavor, and are more sharply garlicky than a scallion.

Ramps are wild leeks, as they fill in concealed and woody regions.

They are green vegetables that fill in as a decent option against scallions. Use it as a substitute in almost every recipe that requires scallions.

The thing that differs is in size; slopes are smaller. The only disadvantage is that it isn’t so easy to discover.


Ramps are not to be abused as they have got a more pungent taste than scallions. They can be eaten raw, considering cooking them a bit so they can get gentler and delicious.

Garlic Scapes

They’re the delicate stem and bloom bud of a stiff neck garlic plant. Scapes initially develop straight out of the garlic bulb, then coil. When harvested, they look like long, wavy green beans.

You can always add garlic scapes to your recipes rather than scallions.

They have got a taste that comes between onions and garlic, which is very much like scallions. They’re green; however, a lot more grounded in their taste, so make a point to utilize less in your recipe.

Discovering them in-stores is an arduous task. If they’re not in season, it’s ideal to proceed on to another choice.


They are wavy tendrils of greenery that surface from hard-necked garlic plants. You can cut them finely and blend them into margarine, sauté momentarily and sprinkle onto a pizza.

Green Garlic

Green garlic is essentially garlic that hasn’t completely developed. It’s the common aftereffect of farmers diminishing their garlic stock.

However, an increment in prominence has become green garlic into a harvest by its own doing.

They are wavy and form later into the season into wavy green stalks with a closed bud on the top.

You can undoubtedly supplant this vegetable with scallions in your recipe. They are somewhat thicker than scallions and spring onions.

They smell like garlic and radiate that sort of taste. Try to substitute reasonable sums in your dish and not abuse them.


It is young garlic reaped from the get-go in the season before the bulbs are even formed. This plant can be utilized in any region that you need to use Scallions.


Are scallions and spring onions the same?

No, The bulb of spring onion is a lot bigger, contrasted with the not-so-bulbous Scallion. Most scallions have the sharp, reasonably hot, peppery flavor and never develop genuine bulbs, while Spring onions are species that are high in sweetness and do create bulbs once they develop.

What’s the difference between scallions and chives?

Chives are known for their tasty leaves, while virtually all pieces of scallions are utilized in cooking. They are accessible in the market consistently. Chives are milder than other related onion species, though scallions give a more rounded flavor than chives.

Are Scallions and shallots the same thing?

In contrast to Scallions, whose green parts are utilized in contrastingly cooking, shallots are uniform in surface and flavor all through. Also, shallots have a more keen, milder flavor than Scallions, whose white closures come nearest to catching a similar fragile chomp.

Bottom Line

I hope this list helped you to know about the substitutes for Scallion.

Share your experience with these. Do you think we missed any reserve?

Please share with us in the comments. We’ll make sure to test it out.

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About Betty Ellis

Betty is a food researcher who spends most of her time analyzing the nutritional aspects of various foods. She also researches methods to enhance taste, as well as how to store certain types of foods. She enjoys cooking for herself and her three dogs even though she doesn't have a lot of free time outside work.