Buzz
Scallions, chives, and green onions are often confused with one another. While their flavors may seem alike, they do have some notable differences. Here’s how you can tell them apart.
Are scallions and green onions different from each other?
Although often thought to be separate, scallions and green onions are in fact the same variety of onion. The names are used interchangeably in different regions. This vegetable belongs to the genus Allium, which also includes garlic, onions, shallots, and leeks. The species name for scallions/green onions is Allium fistulosum.
When it comes to flavor, the white portion of scallions offers a stronger taste, while the green section is more subtle. Scallions are a versatile addition to a variety of recipes since they can be enjoyed either raw or cooked. Their versatility knows no bounds, complementing dishes from various cuisines. (For instance, this shrimp and dumpling recipe showcases green onions as a key ingredient in both the dipping sauce and the main dish.)
What exactly are chives?
Chives are distinct from green onions, although they share a close botanical relationship. Chives belong to the genus Allium, which also includes green onions, with chives’ scientific name being Allium schoenoprasum. As an herb, much like dill, oregano, and parsley, chives are entirely green and significantly smaller than scallions.
There is a common misconception that there is only one type of chive, but in reality, various varieties exist. For example, both Common and Siberian chives are cultivated, with each offering a mild onion flavor. However, the former is more widely recognized. Additionally, garlic chives, as their name implies, have a flavor profile that leans more toward garlic than other chive types.
Chives are frequently used in dishes like eggs, soups, dips, and sauces to add a light onion taste. For a delicious way to incorporate this herb into your meals, try the salmon mille-feuille recipe from the Institute of Culinary Education.
Whether you choose chives or green onions, both should be stored in the same manner. The Auguste Escoffier School of Culinary Arts notes that due to their high water content, both ingredients are prone to wilting, drying out, and decaying. To preserve them, keep them in an airtight plastic bag in your refrigerator, making sure to remove as much air as possible before sealing. For the best results, place them in the crisper drawers, which are designed to maintain the freshness of produce for extended periods. By following these steps, the greens should remain fresh for up to one or two weeks.
