Knowing the difference between scallions vs green onions vs chives can bring bold, new flavor to your favorite dishes.
Chives vs Scallions vs Green Onions: What’s the Difference?
Updated on Sep. 26, 2024
It turns out that knowing about chives vs scallions vs green onions isn’t just random chef trivia. Each one brings unique flavor and texture to your cooking, so knowing when to use which one can bring even better taste and smells to your kitchen.
Scallions vs. Green Onions
Scallions and green onions are often used interchangeably in recipes. They both add bold, fresh flavor to quick recipes like scallion pancakes. So is there a difference between the two?
What are scallions?
Scallions are young onions that have been harvested early before the bulb forms. There are also varieties of scallions that come from “bunching onions” that never form bulbs. The flavor of the white stalks has an intense bite like onions, while the leaves have a more mild, fresh taste.
What are green onions?
Like scallions, green onions come from the Allium cepa species of onions and are harvested early. Green onions are known for their long, thin leaves and stiff, white stalks.
Learn more about different types of onions and when to use ’em.
Are scallions green onions?
Yes! Scallions and green onions come from the same species and can be cooked in the same ways. They can be used fresh as a topping or cooked as part of the meal.
When preparing scallions or green onions, avoid harsh chopping, as this can bruise the leaves. Instead, slowly slice a bunch of scallions using the entire blade of the knife. The white stalks can be finely chopped and tossed in a saute pan.
Turn Up the Flavor with These Green Onion Recipes
Chicken YakitoriI grew up in Tokyo, and some of my favorite memories include eating street food like this dish with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice. —Lindsay Howerton-Hastings, Greenville, South Carolina
Bola-BolaBola-bola (Filipino-style meatballs) can be served as an appetizer or stirred into soup. Some versions of this recipe roll the meatballs in flour or bread crumbs before frying for a crisp coating. Serve plain or with a dipping sauce. —Taste of Home Test Kitchen
Shrimp PhoMy family always uses this shrimp pho recipe. I've added a few modern cooking techniques to build upon its already full-bodied flavor. The stock can be made ahead to save time on the day you'd like to serve it. —Terry Nguyen, Lawrenceville, Georgia
Sheet-Pan Soy-Ginger Salmon with VeggiesThis salmon and veggie sheet-pan dinner is packed with umami Asian flavors and is so easy to make. It's high in protein, omega-3 fatty acids, fiber and so many other nutrients, but it's so delicious! We like to serve it over brown rice or quinoa. —Pamela Gelsomini, Wrentham, Massachusetts
Farro Salad with Charred Shishito Peppers and CornThis farro salad can be enjoyed warm or cold. I am lucky that my mom has an amazing garden every summer and gives me all kinds of vegetables to try—I use many of them for this recipe! —Tracy Kaifesh, Laguna Niguel, California
Pressure-Cooker Chinese-Style RibsIt's nice to walk in after a hard day's work and have dinner ready in a short amount of time. I hope you agree these ribs are quick, easy and delicious. Enjoy! —Paula Marchesi, Lenhartsville, Pennsylvania
Farmers Market Street TacosI love going to my local farmer's market and seeing what fresh produce is in season that I can throw into a taco. Use whatever fresh veggies they have; I promise it will be delicious. —Ralph Jones, San Diego, California
Sweet-and-Sour Popcorn ChickenThis sweet and sour chicken dish is one you’ll find yourself returning to again and again. Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe. And what a great way to dress up frozen chicken nuggets! —Amy Corlew-Sherlock, Lapeer, Michigan
Sticky Sesame CauliflowerSesame chicken is one of my favorite takeout dishes, but I’m doing what I can to cut unnecessary calories and fat. This sticky sesame cauliflower recipe gives me an alternative that uses fresh vegetables and never compromises on flavor. —Anthony Ashmore, Bohemia, New York
Grilled Onion & Skirt Steak TacosMy grandparents came from Mexico, and I grew up watching my grandmother and mother in the kitchen. This steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin
Ramen Chicken Stir FryA frozen vegetable blend and noodles make this chicken ramen stir-fry a cinch to toss together. The filling meal is so easy to fix that teenagers can make it themselves. —Lois McAtee, Oceanside, California
Ravishing Radish SaladHere is a recipe that showcases spring veggies in all of their glory. The fresh, crunchy radish salad really complements grilled entrees. —Maggie Ruddy, Altoona, Iowa
Sticky Chicken WingsYou'll want to keep an extra stack of napkins nearby once people start reaching for these sweet and sticky wings. The brown sugar marinade makes every bite finger-lickin' good! —Laura Mahaffey, Annapolis, Maryland
Banh Mi Baby Back RibsLiving in Arizona, we do a lot of grilling, especially ribs! But my family loves banh mi sandwiches, so I thought I would combine the two together, and ended up with an absolute family favorite! You can of course skip the roasting in the oven part if you have a gas grill and want to cook them on slow for a couple hours. You can also sprinkle sesame seeds or roasted peanuts over the grilled ribs. —Bonnie Geavaras-Bootz, Chandler, Arizona
Easy Crab CakesJust a few ingredients, including already-cleaned fresh or frozen crabmeat, make these easy crab cakes something you can throw together any day of the week.
Kung Pao Sloppy JoesWhat happens when you combine two favorites into one easy dish? Clean plates, that’s what! My family loves Chinese food, but takeout can be expensive and not always the healthiest. This colorful stovetop sloppy joe recipe will please everyone at dinnertime, including the kids. My husband prefers to skip the bun and eat it over brown rice or rolled in lettuce wrap. —Julie Peterson, Crofton, Maryland
Vegetable and Barley PilafHearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol too! You can easily substitute other fresh veggies you have on hand. —Jesse Klausmeier, Burbank, California
Pressure-Cooker Thai Sweet Chili Pork BowlsGrab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. —Debbie Glasscock, Conway, Arkansas
Easy Pad ThaiWho needs takeout when you have this easy pad thai recipe? We make this version with pork tenderloin, but you can easily adapt the recipe to make chicken, shrimp or vegetarian pad thai.
Twice-Baked Potato CasseroleOur reviewers all agree: This twice-baked potato casserole is a real hit! They love that it can be made in advance and tastes exactly like twice-baked potatoes (but with a fraction of the effort).
Ham on BiscuitsI enjoy entertaining friends at luncheons. They always compliment me on these special little ham sandwiches made on cheesy homemade biscuits. Usually, I use Smithfield ham, but if salty ham is not your preference, any thin-sliced ham works well. —Betsy Hedeman, Timonium, Maryland
Cilantro-Topped SalmonThis cilantro lime salmon has been a favorite with everyone who's tried it. A bright and fresh cilantro-lime sauce complements tender salmon fillets in this entree. —Nancy Culbert, Whitehorn, California
Spring Onion Pimiento Cheese GritsGrits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia
Creamy Cavatappi & CheeseDive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that’s delectable with the smoky topping. —Barbara Colucci, Rockledge, Florida
Contest-Winning Old-Fashioned Potato SaladWe live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple. I use them up in this delicious old-fashioned potato salad recipe. —Nancy Grove-Nichols, Dillsburg, Pennsylvania
Twice-Baked Cheddar Potato CasseroleBacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona
Spicy Beef SatayThe fragrant spices and full flavors of North African cuisine make these appetizers a popular party food.
Chives vs. Green Onions
Chives, green onions and scallions look alike on the grocery shelf but have unique characteristics. While chives and green onions can sometimes be substituted in recipes, you’ll need to make some adjustments to the dish.
What are chives?
Green onions and scallions come from the same onion species, while chives are considered an herb and come from a different species of plant. Chives have a bright, mild flavor and are a favorite topping for hearty breakfasts like a ham and Swiss omelet or simple appetizers like deviled eggs.
Chives are a bit more delicate than their onion cousins so cut them with sharp scissors to avoid bruising and store them in a cool, damp towel in the refrigerator.
Are chives green onions?
No, chives are not the same thing but can be used in many green onion recipes. Because chives have a milder flavor than green onions and scallions, you’ll need to use more of them when substituting in a recipe.
When making a fresh chive recipe, feel free to substitute green onions for the garnish. If the chives are baked into the dish like in flaky cheddar-chive biscuits, it’s best not to substitute. Next, take a look at these onion recipes.
Get Your Chive On!
Pork & Chive Pot StickersHere's my top make-ahead appetizer. They are a lot more nutritious than the ones you get at a restaurant. My three kids are old enough to cook these themselves, right from the freezer. —Marisa Raponi, Vaughan, Ontario
French Potato SaladFrench potato salad is vinegar-based instead of creamy, made with Dijon mustard, olive oil, scallions or shallots, and fresh herbs. —Taste of Home Test Kitchen
Dill & Chive PeasGrowing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa
Broccoli & Chive Stuffed Mini PeppersThere's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
Eggs LorraineEasy and elegant, this is one of my favorite special-occasion dishes. It’s absolutely delicious! —Sandra Woolard, DeLand, Florida
Herby Pea SaladWe love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts
Sausage Chive PinwheelsThese spirals are simple to make but look special on a buffet. Our guests eagerly help themselves, and sometimes the eye-catching pinwheels never even make it to their plates! —Gail Sykora, Menomonee Falls, Wisconsin
Herbed Onion BagelsI create my delightful bagels by adapting several other recipes. I enjoy them spread with cream cheese or onion and chive cream cheese. —Pam Kaiser, Mansfield, Missouri
Split Pea SoupThis split pea soup is hearty and soul-warming, just the thing for a cold day.
Feta ‘n’ Chive MuffinsThis is a “spring” variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado
Cheddar CornbreadThis special cornbread pleases a crowd with its moist texture and big corn flavor. —Terri Adrian, Lake City, Florida
Garlic-Chive Baked FriesYes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin
Chive Buttered CarrotsIt's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. —Opan Snell, Jamestown, Ohio
Chive Pinwheel RollsThese light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they're attractive enough for special occasions. —Ann Niemela, Ely, Minnesota
Sour Cream & Chives Mashed PotatoesThis recipe is a family favorite that always stirs up good memories and moments. It's requested for Thanksgiving, Christmas, birthday parties, potlucks and other gatherings. It's simple to make and delicious to eat. If I make it early in the day I finish this dish for about 20 minutes in the oven, but you can use the stovetop to free up oven space for the turkey. —Linda Williams, Florence, Alabama
Chive Crab CakesThese tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho
Crab-Stuffed Flounder with Herbed AioliIf you like seafood, you’ll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic. —Beverly O'Ferrall, Linkwood, Maryland
Cheesy Chive OmeletFuel up for the day with eggs for breakfast. When you want a change, try the other omelet ideas at the end of the recipe. —Naomi Giddis, Two Buttes, Colorado
Cheese & Garlic BiscuitsMy biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio
Creamy Chive RingsWhen I brought this savory ring to an extension luncheon, club members
let me know how much they enjoyed it. Next meeting I had to bring copies of the recipe for everyone there! —Pamela Schlickbernd West Point, Nebraska
Cream Cheese & Chive OmeletThe first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey
Scrambled Eggs with Cream CheeseMy mother-in-law introduced me to this scrambled eggs with cream cheese recipe, and now it's my kids' favorite breakfast. They really love it. —Jacque Hunt, Heyburn, Idaho
Sour Cream Chive BreadThis savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. —Deborah Plank, West Salem, Ohio
Mini Sausage QuichesThese bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
Loaded Red Potato CasseroleThis potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky
