✅ What They Are: Matured a bit longer than scallions—small bulb has started to form.
✅ Appearance:
Noticeable rounded bulb (size of a walnut or small shallot)
Longer, sturdier green stalks
Bulb may be white, red, or purple
✅ Flavor: Sweeter, richer, and more onion-forward than scallions—especially when cooked.
✅ Best Uses:
Grilled or roasted whole (brush with oil, char until tender)
Sautéed in stews, grain bowls, or pasta
Pickled for sandwiches or charcuterie
💡 Tip: Treat the bulb like a mini onion; use greens like sturdy scallions.
✅ Storage: In a crisper drawer in a paper towel–lined bag. Use within 5–7 days.
🌿 3. Chives
✅ What They Are: A herb, not a vegetable—related to garlic and onions but far more delicate.
✅ Appearance:
Thin, hollow, grass-like tubes (never flat or solid)
Uniformly green—no white base or bulb
Very tender and fragile
✅ Flavor: Subtle onion with a hint of garlic (especially garlic chives, which have flat leaves).
✅ Best Uses:
Always raw or added at the very end of cooking
Garnish for soups, eggs, potatoes, or creamy dips
Mixed into soft cheeses, sour cream, or butter
💡 Never cook chives long—heat destroys their delicate flavor.
✅ Storage: Wrap in a dry paper towel, store in an airtight container in the fridge. Use within 3–5 days.
🛒 Quick Comparison Chart
Feature
Green Onions / Scallions
Spring Onions
Chives
Bulb
None (slim white base)
Small, round bulb
None
Stalk
Straight, crisp
Thicker, sturdy
Thin, hollow, tender
Flavor
Mild, fresh
Sweet, robust
Delicate, garlicky
Best Raw?
✅ Yes
✅ (bulb milder cooked)
✅ Only raw or last-minute
Best Cooked?
✅ Stir-fries, soups
✅ Grilled, roasted
❌ Avoid prolonged heat
❤️ The Bottom Line
Need a reliable all-purpose green onion? → Grab scallions/green onions.
Want sweet, caramelizable onion flavor? → Choose spring onions.
Looking for a fresh, aromatic finish? → Reach for chives.
Now you’ll never wonder which to buy—or how to use it. Happy cooking!
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