Leek vs. Spring Onion - What's the Difference? | This vs. That (2024)

FAQs

Leek vs. Spring Onion - What's the Difference? | This vs. That? ›

Leeks look a lot like scallions, but in fact they're a totally different plant. Larger in size than their spring counterparts, leeks' white portions are tender and sweet, but their dark green tops are woody and best reserved for flavoring stocks.

Leeks are not only larger and thicker, but are sold in single stalks, where scallions are sold in bunches. Leeks have such a beautifully subtle flavor some would have a hard time distinguishing leeks as part of the onion family once cooked, whereas green onions maintain their signature sharpness.

Flavor Profile: Leeks offer a milder and sweeter flavor compared to onions. They have a subtle onion taste with a hint of garlic, making them a favorite in soups and casseroles.

They're super juicy, which is different from leeks, but the flavor is similarly mild. Depending on the size and whether or not that stalk is attached, one small spring onion plus the stalk is roughly equivalent to one large leek.

What Do Leeks Taste Like? Leeks taste like a mild sweet onion, but with their own distinctive twist. Let's put it this way: shallots and onions taste much more alike other than leeks and onions do. It's that sweet-not-exactly-onion flavor that chefs love and seek out.

Leeks are sweeter and milder than onions and can be eaten raw. If cooking, wash before steaming, boiling, or pan-frying. Any recipe that calls for onions can be easily replaced by leeks.

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

In terms of what's good for you, both leeks and green onions have tons of vitamins and nutrients, but overall, leeks are more nutrient dense, with more fiber, and much more of manganese, Vitamin K, Beta Carotene & Iron.

Leek is an expensive crop to grow, because it is labor intensive. Hand labor is required for all stages of production including: transplanting, weeding, harvesting, washing and packing.

Leeks are known for their delicate taste and are often used to add a gentle onion-like essence to recipes without overpowering other flavors. They're frequently used in soups, stews, and various cooked dishes for their unique contribution to flavor.

What can I use if I don't have leeks? ›

Sometimes I've left my spring onions in the garden so long, they become as large and thick as leeks! They still have the hollow stem so are great for soups and stock.

We traditionally trim the green tops off leeks and throw them away, but the thick leaves are perfectly edible and have just as much if not more flavour than the milder, pale end. Often referred to as a super food, leeks are high in flavonoids, vitamins A, E and K, and fibre.

If you are one of those people who can't tolerate an abundance of onions in a dish, try leeks instead. They're milder, even though they contain many of the sulfur compounds present in onions that are difficult for some people to digest.

Leeks provide several nutrients, such as vitamins A, C, and B6. Leeks are very low in calories, but do contain a decent amount of essential vitamins and minerals, including vitamins like vitamins A, B6, C, and K, and minerals like copper and manganese.

Baby leeks do not form bulbs or produce cloves like their Allium cousins, rather they simply develop a sleek edible cylindric stem. Baby leeks more closely resemble Spring Onions AKA scallions, as they have yet to plumpen their stem or create thick green fanned foliage like mature leeks.

Due to their high sugar content, they caramelize well, making them perfect for roasting or sautéing. As a general rule of thumb substitute one large leek with one medium onion in any recipe.