Added to stir-fries, soups, or omelets (usually at the end of cooking)
Tip: Both the white and green parts are edible. The white section has a stronger onion flavor, while the green tops are more delicate.
What Are Spring Onions?
Spring onions are slightly more mature than scallions. They have started forming a small round bulb at the base.
AppearanceSmall, noticeable bulb (about 1–2 inches wide)
Thicker green tops
Flavor
Stronger than scallions
Slightly sweeter
Closer to a mild red or yellow onion
How to Use
Grill or roast whole
Sauté the bulbs
Use the greens as garnish
Spring onions are popular in Mediterranean, Middle Eastern, and Asian dishes.
Key difference: Spring onions have a bulb. Scallions do not.
What Are Chives?
Chives are not vegetables — they are herbs. They belong to the same family as onions, garlic, and leeks but are much more delicate.
AppearanceVery thin, grass-like green stems
Solid inside (not hollow like scallions)
No white bulb
Flavor
Very mild
Light onion taste
Subtle and delicate
How to Use
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.
