"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."
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.
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