Green onions, scallions, spring onions, and chives often rest side by side in the produce aisle, nearly indistinguishable at first glance. Yet each brings its own personality to the kitchen. Knowing the difference can turn confusion into confidence and make cooking feel effortless. Once you understand what sets them apart, choosing the right one becomes a small but satisfying win that lifts the flavor of any dish.
Green onions and scallions are, in practice, the same thing—just different names depending on where you live. They are harvested young, before a full bulb forms, leaving a slim white base and long, hollow green stalks.
