Tip: Both white and green parts are edible—the white is sharper, the green more delicate.
Key takeaway: “Green onions” and “scallions” are two names for the exact same vegetable. No difference!
2. Spring Onions
What they are: Slightly more mature than scallions—they’ve started forming a small, round bulb at the base.
Appearance:
Noticeable bulb (1–2 inches wide)
Longer, thicker green tops than scallions
Flavor: Stronger and sweeter than scallions—closer to a mild red or yellow onion, but still fresh.
How to use:
Grill or roast whole (brush with oil, char on the grill)
Sauté bulbs, use greens as garnish
Great in Mediterranean, Middle Eastern, and Asian dishes
Tip: The bulb can be used like a regular onion; greens like scallions.
Key takeaway: Spring onions have a bulb; scallions don’t.
3. Chives
What they are: An herb (related to onions, garlic, and leeks), not a vegetable.
Appearance:
Very thin, solid (not hollow), grass-like green stems
No white base or bulb (grows from a clump)
Flavor: Delicate, oniony, and subtle—much milder than any onion.
How to use:
Always raw or added at the very end of cooking (heat destroys flavor)
Perfect for garnishing soups, baked potatoes, deviled eggs, creamy dips
Snip with scissors—never chop with a knife (bruises them)
