If you’ve ever stood in the grocery store holding two nearly identical bunches of long, green-topped vegetables, wondering:
“Are these the same thing?”
“Can I use one for the other?”
“Why does every recipe call them something different?”
You’re not alone.
The world of mild alliums — green onions, scallions, spring onions, and chives — is full of overlap, confusion, and regional name-swapping.
But here’s the good news:
They are not all the same.
And once you understand the differences?
You’ll never accidentally ruin your stir-fry with the wrong onion again.
Let’s break down what makes each one unique — and how to use them like a pro.
🧅 1. Scallions – The Crisp, Mild Allium
Also known as: Green onions (in most U.S. markets)
Scallions are young onions , harvested before any bulb has formed.
White stem that tapers into green leaves
No noticeable bulb at the base
Mild, fresh onion flavor
Crunchy texture when raw
Best Uses:
