Difference Between Green Onions, Scallions, Spring Onions and Chives

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)

Varieties:
Common chives: Onion flavor
Garlic chives: Flat leaves, garlicky taste (used in Asian cuisine)

Key takeaway: Chives are an herb—use them fresh, never cooked.

Quick Reference Guide

Continued on next page:

TYPE

BULB?

HOLLOW STEMS?

FLAVOR STRENGTH

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