Spring onions are often confused with scallions, but the difference is easy to spot once you know what to look for.
Spring Onions
Appearance: A noticeable, rounded white bulb at the base—almost like a mini onion.
Flavor: Stronger, sweeter, and more pungent than scallions.
Key Fact: They’re allowed to grow longer, so the bulb matures.
Best Uses:
• Grill or roast the bulbs for a sweet, caramelized flavor.
• Add to soups, stews, curries, skewers, or stir-fries.
• Use when you want more intensity than a scallion but not the full bite of a regular onion.
3. Chives: The Delicate Finishing Touch
Chives are a completely different plant, even though they’re often grouped with green onions.
Chives
Appearance: Thin, hollow, grass-like green stems with no bulb.
Flavor: Mild, soft, slightly garlicky, more delicate than scallions.
Key Fact: Part of the allium family, related to onions, garlic, and leeks.
Chives are best used raw because heat quickly weakens their flavor.
Best Uses:
• Sprinkle over soups, baked potatoes, eggs, salads, and creamy dishes.
• Mix into dressings, dips, and compound butters.
• Use as a garnish when you want a subtle onion lift.
