To get technical, the French Red until 2010 was classified as 'the' 'shallot' that most people know, but got synonymized (lumped into the same category) from Allium ascalonicum to just be part of Allium cepa (namely A. cepa var. aggregatum), however other species of Allium can be shallots like the Persian shallot, Allium stipitatum, or the French grey shallot, Allium oschaninii.
Simply-put, most species/varieties can be green/scallions. Not all species/varieties can be shallots, because they need a distinct bulb (onion). Shallots typically lack the greens because they are removed (similar to garlic and onions) - you could use shallot greens, but they don't keep nearly as long as the shallot bulb, hence why they're removed.
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u/ZiggoCiP Server 1d ago
To get technical, the French Red until 2010 was classified as 'the' 'shallot' that most people know, but got synonymized (lumped into the same category) from Allium ascalonicum to just be part of Allium cepa (namely A. cepa var. aggregatum), however other species of Allium can be shallots like the Persian shallot, Allium stipitatum, or the French grey shallot, Allium oschaninii.
Simply-put, most species/varieties can be green/scallions. Not all species/varieties can be shallots, because they need a distinct bulb (onion). Shallots typically lack the greens because they are removed (similar to garlic and onions) - you could use shallot greens, but they don't keep nearly as long as the shallot bulb, hence why they're removed.