Green Onions vs. Scallions vs. Spring Onions vs. Chives: What’s the Difference?

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1. Scallions & Green Onions: The All-Purpose Allium

  • Appearance: Long, straight green tops with small, straight white ends (no bulb).

  • Flavor: Crisp, mild, and slightly peppery.

  • The Truth: In everyday cooking, these terms are used interchangeably. Don’t stress about the difference at the store.

  • Best Uses:

    • Raw in salads, salsas, and garnishes

    • Stir-fries and fried rice

    • Topping for tacos, soups, and baked potatoes

2. Spring Onions: The Bold & Sweet One

  • Appearance: Look for a small, but definite, rounded bulb at the base.

  • Flavor: Stronger, sweeter, and more pungent than scallions due to being harvested later.

  • Best Uses:

    • Grilling or roasting (the bulb caramelizes beautifully)

    • Soups and stews where they can hold their own

    • Sautéed as a flavorful base for dishes

3. Chives: The Delicate Garnish

  • Appearance: Thin, hollow, grass-like green stems. They do not have a bulb.

  • Flavor: A mild, subtle onion flavor with a hint of garlic.

  • Important Note: Their flavor is very delicate and is destroyed by prolonged cooking.

  • Best Uses:

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