What's the difference between green onions, scallions, spring onions, and chives?

The world of culinary ingredients can sometimes be confusing, especially when it comes to herbs and vegetables with similar appearances and names. Green onions, scallions, spring onions, and chives are all members of the allium family, which also includes garlic, shallots, and onions. While these green and aromatic vegetables may look alike at first glance, they have distinct differences in terms of taste, appearance, and usage in the kitchen.

In this article, we'll explore what sets green onions, scallions, spring onions, and chives apart from each other, and how to cook with them.

Green onions, also known as salad onions or scallions in some regions, are the most versatile and widely used among these four vegetables. They have long, slender green stalks with white bulbs at the base. Both the white and green parts of green onions are edible, and they offer a mild, onion-like flavor with a hint of garlic. Here's how to cook with green onions:

Raw: The green tops of green onions are often chopped and used as a garnish for soups, salads, and a wide variety of dishes to add color and a mild onion flavor.

Grilled or Roasted: You can brush whole green onions with olive oil and grill or roast them until they become slightly charred and tender. Grilled green onions make a flavorful side dish or addition to grilled meats and vegetables.

Stir-Fries: Green onions are frequently used in stir-fries to add a fresh, aromatic element. Add them near the end of the cooking process to preserve their flavor and crunch.

Scallions are the same as green onions, and the terms are often used interchangeably. They are milder in flavor compared to mature onions and are typically used raw in salads, salsas, and as a garnish for various dishes. To cook with scallions, consider:

Raw: As with green onions, the green tops of scallions can be chopped and used raw in salads or as a garnish.

Sautéed: In some recipes, you can sauté sliced scallions along with other vegetables or protein to impart a mild onion flavor.

Spring onions are similar in appearance to scallions but have a stronger, more pronounced onion flavor. Visually, they also have a much bigger bulb. They are often used in cooking and can be prepared in various ways:

Sautéed or Stir-Fried: Spring onions are great for sautéing or stir-frying. The white bulbs and green tops can be sliced and added to a hot pan with other ingredients to impart their rich onion flavor.

Grilled or Roasted: Just like green onions, you can brush spring onions with oil and grill or roast them for a flavorful side dish or accompaniment to grilled meats.

Chives are the smallest and most delicate of the allium family. They have slender, hollow green stems and a mild, delicate onion flavor with a subtle hint of garlic. Here's how to use chives in your cooking:

Chopped: Chives are typically chopped finely and used as a garnish for baked potatoes, omelets, salads, and soups.

In Dips and Sauces: Chives can be added to creamy dips, salad dressings, and sauces to enhance their flavor.

Understanding the differences between these allium vegetables and how to cook with them can elevate your culinary skills and help you make the most of their unique flavors. Whether you prefer the mildness of scallions, the versatility of green onions, the robustness of spring onions, or the delicacy of chives, there's an allium for every dish and palate.