My MIL asked me to get green onions at the grocery store. When I got back, she told me that they were scallions and not green onions, and she wouldn’t use them. She was so rude about it. I thought they were the same thing. What’s the difference between them?

Scallions vs. Green Onions

Good news first: they’re the same thing.

In most countries, scallions and green onions refer to the same vegetable. They have:

• Long green tops

• Slim white bases

• No fully developed bulb

Flavor-wise, they’re mild and slightly sweet, perfect for stir-fries, soups, and garnishes.

What Are Spring Onions?

Spring onions are more mature than scallions.

They:

• Have a small, round bulb at the bottom

• Taste stronger and more onion-like

• Can be eaten raw or cooked

Think of spring onions as the “teenage” version of onions—stronger than scallions, gentler than full onions.

What About Chives?

Chives are a different plant altogether.

They:

• Are very thin and grass-like

• Have no bulb

• Have a delicate, mild flavor

Chives are best used raw as a finishing herb, sprinkled over eggs, potatoes, or salads. Cooking them too much can destroy their flavor.

Which One Should You Use?

• For cooking: Scallions or spring onions

• For garnish: Scallions (green tops) or chives

• For a stronger bite: Spring onions

The Takeaway

If the recipe calls for scallions or green onions, you’re safe using either. Spring onions bring more punch, while chives are all about subtle flavor.