Onions are kitchen superheroes—adding flavor, texture, and depth to nearly every dish. Yet, many home cooks still get tripped up by the mix of scallions, green onions, spring onions, and chives. They may look similar, but each has its own personality, and knowing the difference can take your cooking from good to unforgettable.
Scallions
Scallions are young onions picked before a full bulb forms. They feature a slender white base with bright green tops and a mild, fresh flavor. Perfect raw or cooked, scallions shine in salads, omelets, soups, and stir-fries. Both the white and green parts are edible, and slicing them on the diagonal adds eye-catching texture to your dishes.
Green Onions
Green onions often get confused with scallions—and in many places, the terms are used interchangeably. They can grow slightly longer and sometimes develop a small bulb, giving them a slightly stronger bite. Popular in Asian cooking, green onions elevate stir-fries, dumplings, noodle bowls, and work beautifully as a finishing garnish.
Spring Onions
Spring onions are the bold cousins in the onion family. They grow long enough to form a rounded bulb, giving them a more pronounced, robust flavor. The green tops carry extra punch, too. These onions are perfect when your dish calls for a deeper onion presence. Grill, roast, or sauté them to bring out natural sweetness—especially in European and Mediterranean dishes.
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