Chives
– Appearance: Thin, hollow green stems (no bulb)
– Flavor: Mild, slightly garlicky, and more delicate than scallions
– Key Fact: Part of the allium family (like garlic and onions)
– Best Uses: Garnish dishes (soups, eggs, potatoes). Mix into dips, dressings, or compound butter.
Quick Comparison Chart
| Ingredient | Bulb Size | Flavor | Best Uses |
| — | — | — | — |
| Scallions | Tiny/None | Mild, fresh | Salads, garnishes, stir-fries |
| Green Onions | Slightly larger | Mild | Same as scallions |
| Spring Onions | Noticeable bulb | Stronger, sweeter | Grilling, roasting, soups |
| Chives | None | Delicate, garlicky | Finishing garnish, cold dishes |
Can You Substitute Them?
– Scallions Green Onions: Yes (almost identical)
– Scallions Spring Onions: Yes, but stronger flavor
– Scallions Chives: No (too mild; better for garnish)
– Chives Scallions: No (not enough punch for cooking)
Pro Storage Tips
– Scallions/Green Onions: Wrap in a damp paper towel, store in fridge (lasts 1-2 weeks)
– Spring Onions: Trim roots, place in a jar with water (like flowers) or refrigerate
– Chives: Store in a sealed bag with air removed (or freeze chopped chives in oil)
Final Answer: Which One Should You Use?
– Need a mild, all-purpose onion flavor? → Scallions or green onions
– Want a sweeter, stronger bite? → Spring onions
– Looking for a delicate garnish? → Chives
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