Green garlic is an immature garlic plant harvested in early spring, while scallions, or green onions, have long, slim stalks. Green garlic has broader leaves and a fresh garlic aroma, whereas scallions have a subtle onion scent. Scallions are commonly used in Asian cuisine, providing a gentle onion flavor, especially in stir-fries and pancakes. Both plants are versatile in cooking but serve different flavor profiles in dishes.
"Green garlic is simply a garlic plant in its early stage of life, usually harvested in early spring, before a bulb really forms. Green garlic is not to be confused with garlic scapes, which are the curly, flower bulb-tipped stems that emerge from the plant toward late spring or early summer."
"Visually, scallions - also called green onions - have the classic long, slim, green stalks that, even at maturity, are a more consistent width, while green garlic has broader, flatter leaves, and - sometimes - a slight purple tint toward the bulb end."
"In terms of aroma, green garlic has an unmistakable fresh garlic smell, while scallions have a subtle onion one. Scallions taste similar to chives and spring onions, with a gentle onion flavor in the leaves, but a more concentrated flavor at the white stalk end."
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