Chives
Chives look completely different—thin, hollow, green blades rather than thick stalks. Their flavor is delicate, subtle, and herb-like. Use them as a garnish for eggs, baked potatoes, soups, or salads to add a gentle onion hint without overpowering your dish. Unlike scallions or spring onions, chives won’t add bulk—they’re all about finesse.
Substitutions: What Works and What Doesn’t
- Scallions ↔ Green Onions: Interchangeable in most recipes—mild and versatile.
- Spring Onions ↔ Scallions: Stronger flavor. If substituting, use less to avoid overpowering your dish.
- Chives: Cannot replace other onions structurally. Best used as intended for a delicate touch.
The Takeaway
Once you know your onions, cooking becomes easier and more precise. Each one has its role: scallions and green onions for mild, everyday flavor, spring onions for boldness, and chives for a subtle finishing touch. Master these distinctions, and your meals will taste better—and look more professional—every time.
Pro Tip: Keep these onions in mind next time you shop. A small choice in the produce aisle can make a huge difference on your plate.