- What they are: Slightly more mature than scallions—they’ve started forming a small, round bulb at the base.
- Appearance:
- Noticeable bulb (1–2 inches wide)
- Longer, thicker green tops than scallions
- Flavor: Stronger and sweeter than scallions—closer to a mild red or yellow onion, but still fresh.
- How to use:
- Grill or roast whole (brush with oil, char on the grill)
- Sauté bulbs, use greens as garnish
- Great in Mediterranean, Middle Eastern, and Asian dishes
- Tip: The bulb can be used like a regular onion; greens like scallions.
✅ Key takeaway: Spring onions have a bulb; scallions don’t.
🌿 3. Chives
- What they are: An herb (related to onions, garlic, and leeks), not a vegetable.
- Appearance:
- Very thin, solid (not hollow), grass-like green stems
- No white base or bulb (grows from a clump)
- Flavor: Delicate, oniony, and subtle—much milder than any onion.
- How to use:
- Always raw or added at the very end of cooking (heat destroys flavor)
- Perfect for garnishing soups, baked potatoes, deviled eggs, creamy dips
- Snip with scissors—never chop with a knife (bruises them)
- Varieties:
- Common chives: Onion flavor
- Garlic chives: Flat leaves, garlicky taste (used in Asian cuisine)
✅ Key takeaway: Chives are an herb—use them fresh, never cooked.
