Leek vs. Scallion

Written by Cammi Morgan
Updated: January 23, 2023
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Leeks and scallions may seem tricky to distinguish at first, but once you know their physical differences you’ll have no trouble telling these two alliums apart.

In this comparison guide, we’ll discuss how to tell leeks and scallions apart, how they relate to one another, their culinary and medicinal values, growing tips, and their histories. Once you’ve read through this guide, you’ll be able to tell these two tasty plants apart and know quite a bit about each of their unique characteristics.

So, without further ado, let’s jump in!

Leek vs. Scallion: A Quick Look

LeekScallion
Plant ClassificationAllium ampeloprasum Allium fistulosum
Physical DescriptionWhite bulb and stem 1-2 inches in diameter attached to long, flat green leaves. Color gradation light green at base to dark green at tip. Leaves are layered and peel apart. They fan outward from the base up to 12 inches. Produces cluster of small white, pink or purple flowers.These bunching onions form small light green and white shafts with small, slender bulbs. Leaves are hollow tubes and do not fan out. Forms cluster of tiny white flowers.
Culinary UsesExcellent for use in soups, salads, stir frys, and on the grill. Crisp, mildly sweet, earthy flavor. Typically, only bulb and shaft are used while leaves are either used for stock or composted.Excellent for use raw in soups, salads, and as toppings on stir frys. Commonly used in Asian dishes. Crisp, slightly sweet flavor. All parts of the plant are edible and commonly used in dishes.
Nutritional Facts and Health BenefitsExcellent source of vitamins K, B9, and B6. Research suggests bioactive chemicals useful in preventing some illnesses and infections.Excellent source of vitamins K, C, and B9. Research suggests potent antimicrobial properties among other health benefits.
Growing Zones and Ideal Growing ConditionsGrowing Zones 3-9. Prefers to grow in well-drained, slightly acidic to neutral, organically-rich soil.Growing Zones 5-9. Prefers to grow in well-draining, nutrient-rich soil with full sun to partial shade. Drought tolerant but produces best with consistent moisture.
Native Range and HistoryThe wild leek is native to Western Asia and the Mediterranean. Likely domesticated around 2000BC. Cultivated varieties started appearing in Western Europe since 640AD.Native to China and introduced into Europe in the 17th century AD. Domesticated varieties have been cultivated in China for likely over 2,000 years. The original wild Chinese scallion may now be extinct.

Plant Classification

The leek, Allium ampeloprasum, and the scallion, Allium fistulosum, both belong to the allium genus, a group of bulbous plants that are part of the Alliaceae family. Additionally, common bulb onions and garlic are also included in the allium family of plants along with leeks and scallions.

While these plants belong to the same genus, they are distinct species. Leeks belong to the ampeloprasum species and scallions belong to the fistulosum species.

Allium ampeloprasum tends to be referred to only by its one common name, leek. However, Allium fistulosum, the scallion, has several common names. For instance, some of the other common names of scallion include bunching onions, green shallots, spring onions, and long green onions.

Scallions

Scallions are bunching onions that form small light green and white shafts with small, slender bulbs.

©Stephan Schlachter/Shutterstock.com

Leek vs. Scallion: Physical Description

Importantly, leeks and scallions have some notable differences that make distinguishing them fairly easy. The biggest physical difference between the two is found in the leaves. The leaves of leeks are broad, flat, and fan outward from the top of the white shaft. Conversely, the leaves of scallions are slender, narrow, and hollow. The shaft and bulb of leeks are also larger in diameter than that of scallions. 

Freshly lifted leeks

The shaft and bulb of leeks are larger in diameter than that of scallions. 

©iStock.com/Grahamphoto23

Culinary Uses

Both leeks and scallions are favored for their use in a variety of dishes. While leeks are lovely raw and cooked, people tend to only use the delicate scallion raw.

Leeks, including their tougher leaves, make an excellent soup stock. In cuisine, you can use the stem in salads and as toppings to soups and stir-frys. When cooked, are excellent grilled, in stir-frys, baked goods, pasta, and soups.

Scallions are widely popular in Asian dishes as raw toppings on soups, stir-frys, and rice dishes. The delicately sweet, crisp flavor adds texture and balance to many dishes. And actually, you can use the entire plant from the bulb to the tips of the leaves.

Nutritional Facts and Health Benefits

Plants belonging to the Allium genus contain several bioactive chemicals that researchers have studied for their various health benefits such as anti-microbial, anti-diabetic, anti-hypertensive, and anti-carcinogenic effects.

Researchers have found that leeks contain many potent antioxidants in both the stem and leaves. It also has antimicrobial properties useful against several common strains of harmful bacteria. These antioxidants protect against harmful oxidation processes that can cause long-term illnesses.

Like its leek relative, scallions also contain many helpful bioactive chemicals commonly found in the Allium genus. Researchers have studied its anticancer effects on cancer cells. In one study, researchers found that higher concentrations of nitrogen application to the leek plant resulted in more potent anticancer properties.

Nutritionally, leeks and scallions are a great source of many daily recommended nutrients.

Leeks are a great source of Vitamin K, B9, and B6. One 90-gram serving of leeks provides about 35% of the daily recommended intake of vitamin K, 14% of vitamin B9, and 12% of vitamin B6.

Scallions provide an excellent source of vitamins K, C, and B9. Particularly, scallions are high in vitamin K, providing 172% recommended daily vitamin K intake in a 100-gram serving.  21% of vitamin C, and 16% of vitamin B9. 

Leeks cut into pieces for cooking

Leeks are not only great for use in recipes, but they contain many antioxidants in both the stem and leaves.

©iStock.com/ArtCookStudio

Leek vs. Scallion: Growing Zones and Ideal Growing Conditions

While leeks and scallions are both fairly cold-hardy like many common edible plants in the Allium genus, leeks are particularly suited to growing in colder temperatures.

Leeks can grow in USDA Zones 5-9 and scallions thrive in USDA growing Zones 6-9.

Leeks grow best in well-draining soil with a slightly acidic to neutral pH of 6.0-7.0. With its shallow root system, leeks benefit from consistent watering. They don’t tolerate wet roots well though and are susceptible to root rot if left in standing water. So make sure your soil has adequate drainage or grows in pots or raised beds with amended soil. Most varieties require about 120 days until they are ready to harvest from seed.

Scallions thrive in well-draining sandy or loamy soil with a pH range of 6.0-7.0. They produce best with at least 6 hours of full sunlight each day. Importantly, scallions appreciate consistent watering but don’t tolerate standing water well. The slender scallions mature much faster than leeks and are typically ready to harvest 60-80 days after sowing from seeds.

A fun note: scallions are also particularly easy to grow from scraps. After using the green leaves, you can save the small white bulbs and place them in a container with enough water to cover the shallow roots. Afterwards, place the jar in a sunny location and clip off the green leaves as they grow to use in your cooking. Just make sure to keep them out of reach of your pets as many plants within the Allium genus can be toxic to your furry loved ones. You should get several weeks of use out of the scallions. Moreover, you can also transplant them into your garden once the leaves reach at least 4-5 inches long.

Leek vs. Scallion: Native Range and History

Leeks and scallions are both native to the Asian continent, with leeks native to Western Asia and the Mediterranean and scallions native to China.

People have likely grown leeks as domestic crops in Asia since around 2000BC. Thereafter, cultivated varieties started to appear in Western Europe from 640AD through trade and exploration routes. After that, the cultivation of leeks in the US spread from Europe with the arrival of European settlers in the 16th and 17th centuries.

Interestingly, scallions have been widely used in Chinese cuisine and medicine for likely at least 2,000 years. Notably, it’s described in the Shen Nong Ben Cao Jing, the oldest surviving Chinese materia medica dating back to about 2,000 years ago.

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The photo featured at the top of this post is © Brent Hofacker/Shutterstock.com


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About the Author

Cammi Morgan is a writer at A-Z Animals where her primary focus is on mycology, marine animals, forest and river ecology, and dogs. Cammi has been volunteering in animal rescue for over 10 years, and has been studying mycology and field-researching mushrooms for the past 3 years. A resident of Southeast Appalachia, Cammi loves her off-grid life where she shares 20 acres with her landmates, foster dogs, and all the plants, fungi, and critters of the forest.

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