My mother-in-law asked me to pick up green onions from the store. When I got home, she said I’d bought scallions instead and refused to use them. She was pretty rude about it. I honestly thought they were the same thing—are they actually different, or just different names for the same thing?

Always raw or added at the very end of cooking

Ideal for garnishing soups, baked potatoes, deviled eggs, and creamy dips

Heat quickly destroys their flavor, so avoid cooking them for long.

Varieties

Common chives: classic mild onion flavor

Garlic chives: flat leaves with a gentle garlic taste

Quick Comparison Guide

Scallions / Green Onions

Bulb: No

Stems: Hollow

Flavor: Mild

Best use: Raw or lightly cooked

Spring Onions

Bulb: Yes (small)

Stems: Hollow

Flavor: Medium, slightly sweet

Best use: Grilled, roasted, sautéed

Chives

Stems: Solid

Flavor: Very mild

Best use: Raw garnish only

Pro Cooking Tips

Next