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Green Onions vs. Scallions vs. Spring Onions vs. Chives: What’s the Difference?
If you’ve ever paused in the produce aisle wondering whether to grab green onions, scallions, spring onions, or chives — you’re not alone. These flavorful greens may look similar, but they’re not quite the same. Understanding their differences can elevate your cooking and help you use the right one for your dish.
Let’s break it down once and for all.
🧅 Green Onions vs. Scallions: Are They the Same?
Yes — green onions and scallions are the exact same thing. These terms are used interchangeably in recipes and grocery stores.
- What they are: Young alliums harvested before the bulb fully develops.
- Flavor: Mild and slightly peppery, with a bit of onion bite.
- Use: Great raw or cooked — in salads, stir-fries, soups, omelets, and garnishes.
- How to identify: Long, slender green stalks with small white bottoms (not bulbous).
🌱 What Are Spring Onions?
Spring onions often get lumped in with green onions, but they’re different — more mature and with a developed, rounder bulb at the base.
- Flavor: Stronger, more onion-like than scallions, especially the bulb.
- Use: The greens can be used like scallions, but the bulb is excellent roasted, grilled, or caramelized.
- How to identify: Noticeably round bulb at the base — white, red, or purple, depending on the variety.
🌿 What About Chives?
Now, chives are in their own category — not just young onions but a completely different species.
- Flavor: Delicate, grassy, and lightly oniony.
