Green onions, scallions, spring onions, and chives may look nearly identical at first glance, but they each bring something different to the table. Understanding those differences can elevate your cooking and help you choose the right ingredient with confidence.
Green onions and scallions are actually the same thing. They are young onions harvested before a bulb fully develops, which is why they have a small white base and long green stalks. Their flavor is mild, fresh, and slightly sweet. Both parts are edible—the white portion has a stronger bite, while the green tops are more delicate. They work well both raw and cooked, making them perfect for salads, soups, eggs, noodles, and stir-fries.
