Chives vs Scallions vs Green Onions: What's the Difference?

Knowing the difference between scallions vs greenish onions vs chives tin bring bold, new flavor to your favorite dishes.

It turns out that knowing about chives vs scallions vs green onions isn't but random chef trivia. Each one brings unique season and texture to your cooking, and so knowing when to use which ane can bring fifty-fifty better taste and smells to your kitchen.

Scallions vs. Green Onions

Scallions and green onions are often used interchangeably in recipes. They both add assuming, fresh flavor to quick recipes like creamy green onion spread and scallion pancakes. And then is there a difference betwixt the two?

What are scallions?

Scallions are young onions that have been harvested early before the bulb forms. There are likewise varieties of scallions that come from "bunching onions" that never grade bulbs. The flavour 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.

Acquire more about unlike types of onions and when to utilize 'em.

Are scallions green onions?

Aye! Scallions and greenish onions come from the same species and can be cooked in the same ways. They tin can be used fresh equally a topping or cooked as role of the meal.

When preparing scallions or light-green onions, avoid harsh chopping, every bit this tin can bruise the leaves. Instead, slowly piece a bunch of scallions using the unabridged blade of the knife. The white stalks can be finely chopped and tossed in a saute pan.

Turn Up the Flavor with These Greenish Onion Recipes

Chinese Light-green Onion Pancake Beef Rolls

This is a favorite in our household, and information technology's perfect for using upwardly leftover roast beef. The green onion block dough is easy to make and cooks quickly. And then only reheat the sliced beef in a frying pan with a sweetness and savory sauce. —Carla Mendres, Winnipeg, Manitoba

Loaded Baked Potato Rounds

I was trying to create an appetizer that could exist served at my teenaged daughters birthday party that the kids would love but that would appear elegant enough for the adults to be interested as well. These are fabricated with simple ingredients nonetheless yield a sophisticated consequence. Feel gratis to get creative with the flavors. Try shredded white cheddar in place of mozzarella or thyme instead of the rosemary. Take information technology upwards another notch by topping the rounds with smoked fish. —Amanda Digges, South Windsor, Connecticut

Grilled Brim Steak with Red Peppers & Onions

This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that'southward ideal for tiffin or dinner. —Cleo Gonske, Redding, California

Asian Shrimp Pancakes

I keep these crisp, colorful appetizer pancakes on the pocket-size side so my guests can easily option them upwardly with chopsticks and swallow them in a few bites. I think the little shrimp-topped cakes are every bit good every bit any I've tasted in Asian restaurants. —Tonya Burkhard, Davis, Illinois

Loaded Smashed Taters

You can make an entire pot of smashed taters in the time information technology takes to bake a single potato! I similar to employ baby Yukon Golds because the skins are very thin and easy to brew. Brand this to your taste—sometimes I add together in garlic and chives or sub shallots for the green onions. My hubby loves these potatoes with steak, and even my 20-month-one-time girl enjoys them! —Andrea Quiroz, Chicago, Illinois

Piece of cake Crab Cakes

Ready-to-become crabmeat makes these delicate patties easier than other crab cake recipes. You can likewise form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania

Tangy Tropical Chicken

In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that'south balanced by a scrap of soy sauce. —Christina Aho, Naples, Florida

Broccoli Veggie Pasta Primavera

Chock-full of veggies, this unproblematic, colorful pasta makes a filling dinner. In smaller servings, it works equally well as a side dish. —Stephanie Marchese, Whitefish Bay, Wisconsin

Vegetable and Barley Pilaf

Hearty, colorful, piece of cake 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 tin help to lower cholesterol, besides! You can easily substitute other fresh veggies yous have on mitt. —Jesse Klausmeier, Burbank, California

Barbecued Shrimp & Peach Kabobs

Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county off-white. —Jen Smallwood, Portsmouth, Virginia

Vegetable Pad Thai

Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to innovate it to your diet. —Sara Landry, Brookline, Massachusetts

Potluck Antipasto Pasta Salad

I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it'southward a hearty complement to any repast. —Bernadette Nelson, Arcadia, California

Loaded Twice-Baked Potato Goulash

My hubby is a meat and potatoes guy, so I attempt new combinations for diverseness. In this dish, twice-broiled potatoes and potato skins make a scrumptious casserole. —Cyndy Gerken, Naples, Florida

Ham & Green Onion Biscuits

I started with my grandmother'south biscuits and added a bit of my personality. When I make these with my kids, it feels like she'southward with us. —Amy Chase, Vanderhoof, British Columbia

Onion Tart

Onion lovers are sure to be asking for 2d helpings of this appetizing tart—it uses two kinds of onions! Parmesan and feta cheese, nutmeg and hot pepper sauce enhance the flavor nicely. With its quichelike filling, the dish is ideal for a brunch or buffet. -Christine Andreas, Huntingdon, Pennsylvania

Grilled Veggies with Mustard Vinaigrette

I make this salubrious and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania

Slow-Cooked Potatoes with Leap Onions

I love the simplicity of this recipe, as well as its ease of preparation with my slow cooker. Anybody always enjoys roasted potatoes, even my pickiest child! If desired, summit with shredded or crumbled cheese. —Theresa Gomez, Stuart, Florida

Spring Onion Pimiento Cheese Grits

Grits were a breakfast staple when I was growing upward. Even today, nosotros still take them about iii times a week. The trick with grits is the more yous whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia

Pork with Sweetness Potatoes

With sweet potatoes, stale cranberries and apple slices, this colorful pork dish is especially popular during fall and wintertime. —Mary Relyea, Canastota, New York

Greenish Onion Tartar Sauce

Here'south a traditional sauce worth making from scratch. It makes the repast feel very special, and guests are always impressed. You might never buy the bottled stuff e'er again. —Roger Slivon, Genesee Depot, Wisconsin

Makeover Stuffed Potato Appetizers

We barely noticed the departure in this lightened-up version of our favorite dish. We tried it with friends and loved it. —Sonya Labbe, West Hollywood, California

Sesame Omelet Spinach Spirals

These pretty spirals would be perfect for a buffet of international hors d'oeuvres. They remind me of sushi. The dipping sauce is an exotic accompaniment to this fun finger food.—Roxanne Chan, Albany, California

Steakhouse Strip Steaks with Chimichurri

Chilies and lime juice give this version of chimichurri sauce a zesty Southwest flair that's dynamite with cumin-rubbed steaks. You've got to try the thick herb sauce with salmon, likewise! —Gilda Lester, Millsboro, Delaware

Tater-Cheddar Frittata

I similar to serve this hearty fritatta with toasted rustic staff of life. If you accept leftover mashed potatoes, throw them in instead of the pre-packaged ones. —Donna Marie Ryan, Topsfield, Massachusetts

Parsnip Latkes with Lox and Horseradish Creme

A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweet from the parsnips. Add fresh dill sprigs for a garnish. —Todd Schmeling, Gurnee, Illinois

Twice-Broiled Cheddar Tater Casserole

Bacon, cheddar and sour cream turn ordinary potatoes into an boggling twice baked potato goulash. It's i of our family'due south beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona

Jazzed-Up French Staff of life

Burn down up the grill right away for this tasty French staff of life. It takes seconds to prepare and then cooks away over indirect heat, giving you plenty of time to assemble the residuum of the repast. —Lori LeCroy, Eastward Tawas, Michigan

Grilled Pineapple Pork & Vegetables

Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a petty easily-free time with this carefree meal. —Taste of Dwelling house Test Kitchen

Swiss-Onion Bread Ring

My pull-apart bread recipe is crisp and gold on the outside, rich and buttery on the inside. Thanks to store-bought dough, this cheesy staff of life is a cinch to make. —Judi Messina, Coeur d'Alene, Idaho

Cheesy Bacon Breakfast Lasagna

I came up with this unique breakfast dish after looking for a way to use upwards a few extra no-boil lasagna noodles. Try switching up the dissimilar cheeses—Swiss, pepper jack and mozzarella taste delicious in this breakfast lasagna, too! —Susan Kieboam, Streetsboro, Ohio

Four-Onion Soup

This mellow, rich-tasting onion soup is such a principal-stay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it'due south special to serve. -Margaret Adams, Pacific Grove, California

Spicy Beef Satay

The fragrant spices and full flavors of Due north African cuisine brand these appetizers a pop party nutrient.

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 aforementioned onion species, while chives are considered an herb and come from a different species of institute. Chives take a brilliant, balmy flavor and are a favorite topping for hearty breakfasts similar a ham and Swiss omelet or simple appetizers similar deviled eggs.

Chives are a flake more frail than their onion cousins then cut them with precipitous scissors to avoid bruising and shop them in a cool, damp towel in the fridge.

Are chives greenish onions?

No, chives are not the aforementioned matter but can be used in many light-green onion recipes. Because chives take a milder flavor than green onions and scallions, you'll need to apply more than of them when substituting in a recipe.

When making a fresh chive recipe, feel complimentary to substitute green onions for the garnish. If the chives are baked into the dish like in flaky cheddar-chive biscuits, it'south best non to substitute. Next, accept a wait at these onion recipes.

Get Your Chive On!

Broccoli & Chive Stuffed Mini Peppers

There's plenty of both crisis and cream in these party appetizers. Fresh chives help them really stand up out. —Jean McKenzie, Vancouver, Washington

Swiss and Chive Quiche

I used to make this cheese and chive quiche recipe using two cans of corned beef hash, but I switched to a meatless version. I don't miss the meat a bit, and my family loves generous portions. —Theresa Jerger, Holland, Indiana

Party Cheese Bread

You tin can't go wrong with this recipe. The cheesy, butter bread is so uncomplicated to make but the taste is sinful. Plus information technology looks fantastic, and people just flock to it! It'south ameliorate than the usual garlic bread with pasta, likewise. —Karen Grant, Tulare, California

Eggs Lorraine

Like shooting fish in a barrel and elegant, this is one of my favorite special-occasion dishes. Information technology'southward absolutely succulent! —Sandra Woolard, DeLand, Florida

Herby Pea Salad

We love spring vegetables. 1 Mother's Day I came up with this flavorful green salad that anybody enjoyed. Y'all could increase the dressing and mix in some cooked small pasta, similar acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

Sausage Chive Pinwheels

These spirals are simple to make merely await special on a buffet. Our guests eagerly help themselves, and sometimes the center-catching pinwheels never even go far to their plates! —Gail Sykora, Menomonee Falls, Wisconsin

Cast-Atomic number 26 Scrambled Eggs

I love these easy bandage-iron scrambled eggs, which use fresh ingredients that I usually have on hand. They make a quick and simple breakfast! — Bonnie Hawkins, Elkhorn, Wisconsin

Herbed Onion Bagels

I create my delightful bagels past adapting several other recipes. I relish them spread with cream cheese or onion and chive foam cheese. —Pam Kaiser, Mansfield, Missouri

Spring Pea Soup

Truly a soup for the pea lover, this recipe originated with an idea in an onetime cookbook about eating meliorate to live longer. Sauteed potatoes add together body to an like shooting fish in a barrel soup with skillful texture and superb pea flavor. —Denise Patterson, Bainbridge, Ohio

Feta 'n' Chive Muffins

This is a "jump" variation on the savory muffins my husband has made for years. It has a calorie-free texture virtually like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado

Slim Deviled Eggs with Herbs

If you need to brand an appetizer in a cinch, endeavor this easy finger nutrient recipe. These deviled eggs are unproblematic and like shooting fish in a barrel to brand, and then they're perfect for whatsoever gathering or political party. —Taste of Dwelling house Examination Kitchen, Greendale, Wisconsin

Chive-Cheese Cornbread

This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. —Sybil Eades, Gainesville, Georgia

Garlic-Chive Baked Fries

Yeah, you do want fries with that—especially these crispy, gilded fries, total of garlic flavor and but a little fleck of heat. —Steve Westphal, Wind Lake, Wisconsin

Chive Buttered Carrots

It'south overnice to have a reliable side dish similar this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it oft. —Opan Snell, Jamestown, Ohio

Chive Pinwheel Rolls

These light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden breadstuff, they're attractive enough for special occasions. —Ann Niemela, Ely, Minnesota

Sour Cream & Chives Mashed Potatoes

This recipe is a family favorite that always stirs upward expert memories and moments. It'south requested for Thanksgiving, Christmas, birthday parties, potlucks and other gatherings. It's unproblematic to make and delicious to eat. If I make information technology early on in the day I finish this dish for about xx minutes in the oven, merely you can use the stovetop to gratis up oven space for the turkey. —Linda Williams, Florence, Alabama

Chive Crab Cakes

These tasty crab cakes are perfect for appetizers, or try them with a salad for a lite meal. —Cindy Worth, Lapwai, Idaho

Chive Smashed Potatoes

No need to skin the potatoes—in fact, this is the simply manner nosotros make mashed potatoes anymore. They're mesomorphic, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, Wyoming

Crab-Stuffed Flounder with Herbed Aioli

If you like seafood, you'll love this scrumptious flounder. The low-cal and creamy aioli sauce tops information technology off with fresh tones of chives and garlic. —Beverly O'Ferrall, Linkwood, Maryland

Cheesy Chive Omelet

Fuel up for the day with eggs for breakfast. When y'all want a change, try the other omelet ideas at the end of the recipe. —Naomi Giddis, Two Buttes, Colorado

Cheese & Garlic Biscuits

My biscuits won the prize for best quick bread at my canton off-white. One of the judges liked them then much, she asked for the recipe! These buttery, savory biscuits go with just well-nigh anything. —Gloria Jarrett, Loveland, Ohio

Garlic-Chive Whipped Butter

Looking for a fashion to dress up ordinary bread or dinner rolls? Set out a bowl of this creamy garlic butter!—Susan Stetzel, Gainesville, New York

Creamy Chive Rings

When I brought this savory ring to an extension luncheon, club members let me know how much they enjoyed it. Next coming together I had to bring copies of the recipe for everyone there! —Pamela Schlickbernd Due west Point, Nebraska

Foam Cheese & Chive Omelet

The kickoff bite of flossy filling lets y'all know this isn't any old omelet. Make it once, and we suspect you lot'll be fixing it often. —Anne Troise, Manalapan, New Bailiwick of jersey

Herb & Cheese Scrambled Eggs

As a kid I grew upwardly on a farm where eggs and herbs were plentiful in summertime. My mother made these eggs and I've made them for my own family. Just add toast!—Patricia Nieh, Portola Valley, California

Sour Cream Chive Bread

This savory loaf mildly flavored with chives is delicious when served warm with a repast, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. —Deborah Plank, West Salem, Ohio

Tomatoes with Buttermilk Vinaigrette

Nosotros make the most of tomatoes when they are in season and plentiful, and I love an erstwhile-fashioned homemade dressing with summery taste. —Judith Foreman, Alexandria, Virginia

Mini Sausage Quiches

These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent whorl dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut

Flossy Herb Grilled Salmon

I have a huge herb garden and beloved using herbs in near everything I cook. Living in the Pacific Northwest, we eat a lot of wild-defenseless salmon, so I use fresh herbs in this moist and delicious grilled recipe. On cooler days, bake it instead. —Michelle Glassmeyer Wunsch, Bothell, Washington

Buffet Scrambled Eggs

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a forenoon mainstay.

Pork & Chive Pot Stickers

Hither's my top make-alee titbit. My three kids are sometime enough to cook these themselves, right from the freezer. They're a lot more nutritious than the ones y'all go at a restaurant. —Marisa Raponi, Vaughan, Ontario

Savory French Toast

I was tired of sweet French toast, so I made a savory version with sausage, cheddar and chives for Christmas i twelvemonth. Now my family unit asks for it regularly. —Carol Grant, Freehold, New Jersey

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Source: https://www.tasteofhome.com/article/chives-vs-scallions-vs-green-onions/

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