Great Recipes

Don’t worry! These are all members of the allium family, so they can often be substituted for one another. Here’s how:

Recipe Calls For:

You Can Substitute:

Ratio & Notes:

Scallions / Green Onions

Spring onions

Use 1:1, but expect a slightly stronger flavor

Scallions / Green Onions

Chives

Use 1:1, but add at the end (chives are more delicate)

Spring Onions

Scallions + a bit of yellow onion

Use scallions for the greens, add a tiny bit of regular onion for the bulb flavor

Chives

Green onion greens only

Use the green part only, finely sliced (about 1:1)

Important: Never substitute chives for spring onions in a cooked dish where the onion needs to hold up to heat—chives will just disappear!

The “Avocado Lover’s” Kitchen Tips!

Since I have a strong personal preference for avocados and incorporate them into almost every single meal (even though my children absolutely do not share my liking for them, which just means I get to enjoy the whole batch!), I love using all of these alliums to brighten up my avocado dishes:

Scallions/Green Onions: Perfect in my 3-Ingredient Avocado & White Bean Smash for a fresh, mild bite

Spring Onions: I grill them and serve them alongside my avocado toast for a sweet, caramelized contrast

Chives: I snip them finely over my mashed avocado for a delicate, elegant finish

All of these are wonderful for circulation health! They contain antioxidants and compounds that support healthy blood vessels, which is always on my mind as I keep an eye on those unexplained purple blotches on my arms.

Storage Tips: Keep Them Fresh Longer!

Scallions / Green Onions / Spring Onions:

Wrap in a damp paper towel and store in a plastic bag in the fridge

Or, stand them upright in a glass with an inch of water (like flowers!) and cover loosely with a plastic bag

Lasts 1-2 weeks

Chives:

Wrap in a slightly damp paper towel and store in a plastic bag in the crisper drawer

Or, chop and freeze in ice cube trays with a bit of water or olive oil

Fresh chives last about 1 week; frozen last up to 6 months

Frequently Asked Questions

Q: Are green onions just young regular onions?

A: Not exactly! Green onions/scallions are a specific variety (Allium fistulosum) that never forms a large bulb. Regular yellow, white, or red onions are a different species (Allium cepa) and will form bulbs if left to mature.

Q: Can I eat the green tops of regular onions?

A: If you see green shoots growing from a regular onion in your pantry, those are edible, but they can be quite bitter and tough. They’re best used in cooked dishes where they can soften.

Q: Why are chives so expensive?

A: Chives are delicate, perishable, and labor-intensive to harvest. They also have a shorter growing season and don’t store as well as other alliums, which drives up the price.

Q: Can I grow these at home?

A: Absolutely! Chives are especially easy to grow in a pot on a sunny windowsill. Green onions can also be regrown from the white root ends—just place them in water and watch them sprout!

The Bottom Line

Here’s the simple takeaway:

Scallions = Green Onions (same thing, interchangeable terms)

Spring Onions have a small bulb and a slightly stronger flavor

Chives are a delicate herb with thin, grass-like stems

All of them are delicious, nutritious, and add a fresh, oniony brightness to your cooking. The key is knowing which one to use based on the flavor intensity and texture you’re looking for!

I truly hope this deep-dive into the world of green onions, scallions, spring onions, and chives brings some clarity to your next grocery trip. It’s so empowering to know the differences, so we can make informed choices and create the most delicious, flavorful dishes possible.

If you’ve ever been confused by these alliums at the store, you’re definitely not alone! Now you can shop with confidence and choose the perfect one for your recipe.

Do you have a favorite way to use any of these? I’d absolutely love to hear how you incorporate them into your cooking! Drop a comment below to share your wisdom, and please share this article with a friend who loves to cook.