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Grocery stores label long, skinny, green-topped onions that have white bottoms as either scallions or green onions. But they are almost always the exact same plant, says Kat Barlow, a customer service technician for Territorial Seed Company in Oregon. Chives, on the other hand, are “typically considered an herb since the plant stays pretty tiny yet has a strong, pungent flavor that is good as a seasoning in smaller quantities.”

Specifically, green onions/scallions are the genus and species Allium fistulosum, a.k.a. the Japanese bunching onion or Welsh onion, says Dale W. McNeal, a professor emeritus of biology at the University of the Pacific in Northern California. According to Barlow, this species “stays small and does not form big bulbs”; she adds that the regular cooking onion (Allium cepa) may also occasionally be sold as a green onion or spring onion if it’s harvested early, before the bulb fully forms. The immature cepa has a stronger flavor than the fistulosum. Used raw, green onions/scallions add a bit of texture, color, and a milder taste to your cooking than regular onions, as in this recipe for guacamole. They are also delicious grilled whole.

“Chives are a completely different species, Allium schoenoprasum,” McNeal says. Use chives to add oniony flavor (with a tiny hint of garlic) without having to put big chunks in your dish, like in these soft-scrambled-egg and prosciutto bundles. Chives are also good raw as a garnish over things like deviled eggs. The genus Allium includes garlic, shallots, and leeks as well—the latter of which might also be confused with scallions when they are picked very young. The Latin name for the leek is Allium ampeloprasum var. porrum. Leeks are firmer and more dense than scallions, with a milder flavor. Recipes usually call for the light green and white portion of the stalk (but we like to save the green tops and throw them in the pot when making stock). Leeks are best in cooked preparations, like CHOW’s Savory Onion and Leek Tart or Carrot, Leek, and Parsley Mash.


Fully Loaded Twice-Baked Potatoes


Green onions (sliced green and white parts) are merely the coup de grace for this comforting, delicious, and bacon-scattered twice-baked potato recipe. Serve it as a side to some tasty protein, or by itself, as the center of a light meal or lunch. Get our Fully Loaded Twice-Baked Potatoes recipe.

Thai Green Curry Chicken


Thai green curry paste combines with lime juice and zest, Asian fish sauce, and a bit of brown sugar to create a braising liquid with lots of personality. Add red bell peppers, green beans, and coconut milk, and you end up with a luscious one-pot meal that needs only steamed rice to complete it.. Get our Thai Green Curry Chicken recipe.

Korean Scallion Salad


Most Korean restaurants serve this green onion salad, known as pajori, as a side dish (or banchan), but the dish’s balance of sweet and spice makes it a great accompaniment to numerous other grilled foods.. Get our Korean Scallion Salad recipe.

Egg, Cheese, and Chive Tartlets


A mixture of sharp white cheddar, crème fraîche, chives, and optional crisply fried pancetta bakes in easygoing frozen puff-pastry shells. Top the warm tarts with a fried egg and a few more chives. Get our Egg, Cheese, and Chive Tartlets recipe.

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