They all look like slender green stalks—but they’re not interchangeable. Using the right one makes your dishes taste brighter, deeper, or more refined. Here’s a clear, practical guide to tell them apart, choose wisely, and cook with confidence.
1. Green Onions & Scallions: Same Thing!
What They Are: Immature onions harvested before a bulb forms. Appearance:
Long, straight green tops
Thin white base (no rounded bulb)
Crisp, juicy, and uniform from tip to root Flavor: Mild, fresh, slightly peppery—onion flavor without the bite.
Best Uses:
Raw: Salads, tacos, baked potatoes, garnishes
Cooked: Stir-fries, fried rice, omelets, soups
Tip: Use both white and green parts—the white is slightly stronger, greens more delicate. Storage: Stand upright in a glass with 1″ water (cover loosely with a bag). Lasts 1–2 weeks. 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.