Ever wonder the difference between scallions and chives? Trying to settle a bet? Just when you think you have it figured out someone mentions green onions, shallots or spring onions! Yikes! Let’s get this sorted out. Here I quickly break it all down so you can shop, cook and bet your friends with confidence.

Scallions and green onions are the same although the term “scallion” may include several other species of long-necked onions with a small bulb. Chives are in fact an herb of the same genus. Scallions, green onions, chives, garlic, garlic chives, shallots, leeks and spring onions are all species of Allium yet have subtly different flavor profiles. Checkout the graph at the end of this article!

Scallions & green onions

I’ve read arguments ranging from “All green onions are scallions but not all scallions are green onions.” to “It depends where you live.” One thing is agreed on, a scallion is a long-necked onion with little to no bulb.

Both the white and green parts can be eaten. The white part is typically (but not always) used in cooked dishes and has a very mild onion flavor. The green parts make excellent raw garnishes and has an even milder flavor. Don’t toss this part out! Green onions may arguably be the most nutritious onions, plus they make your meals gorgeous!

Chives

Chives are the only true herb under the genus Allium. Chives have long slender leaves and beautiful purple flowers, both of which are edible, and have a delicate onion flavor with notes of garlic. Great for garnishes.

Chives planted around your garden bed help repel pests. If you happen to harvest more chives than you can use- simply freeze them! Freezing doesn’t seem to alter the flavor much at all.

Garlic chives

Ever wonder why some chives look flat instead of tube shaped? No, just me? Those are garlic chives! Yes they taste more like garlic with hints of onion. As I recall they are pretty potent. I’d still sprinkle them on my morning hash and eggs though!

Interesting: Garlic chives are grown in the US primarily as ornamental plants with pretty white flowers, in Asia for culinary purposes, and in Australia they are considered weeds.

Garlic

Garlic should be mentioned here as it is an allium that can also be harvested in its “scallion” state before the bulbs have had a chance to form. Have you heard of green garlic? Thats it! Think garlic flavor without the spiciness.

So yes, the green tops of the garlic plant can also be eaten although it is preferred in its younger stages.

Spring onions

Don’t let spring onions confuse you. Spring onions are simply a more mature green onion. The bulbs are just beginning to form and are taking on a more pronounced onion flavor. Green tops and bulbs can still be eaten raw of course but are also great cooked.

Try grilling green/spring onions and serve along side a steak! Yummm… While you’re at it, whip up a quick chimichurri sauce to pour over it too! I’ll bring my fork.

Fun to know: “Black garlic” is a Korean creation where the garlic heads are cooked over a period of weeks which turns the cloves black, gives them a sweeter flavor and chewier, gummier texture.

Shallots

Let’s talk about shallots. Shallots resemble smaller onions and depending on the variety and can range in color from red to grey. They can be found throughout the world from France to Iran to India.

Shallots have a softer, mild onion flavor yet have hints of garlic that are not found in onions. The flavors are delicate enough to be eaten raw but can easily be put in just about any dish.

Can green shallot tops be eaten too?

Yes, the green shallot tops can be eaten but if you are wanting to harvest the shallot bulb itself you’ll want to wait until the tops die back.

Are you seeing a pattern here? All onion tops can be eaten, even…

Leeks

Ever see what look like GIANT green onions in the grocery store? Those, my friends, are most likely leeks!

Leeks have a mild onion flavor and can be eaten raw in salads, dips and as garnishes. They are great cooked too! mmm… potato leek soup anyone?

Green leek tops are usually discarded because they are so stringy and hard to chew although they make lovely additions to pots of stock as they have loads of flavor. Very thinly sliced green tops add color to soups or other dishes. Bigger pieces of greens may benefit from longer cooking times.

Note: Always rinse sliced leeks to remove the soil that likes to settle in between their layers!

How to cut or slice leeks

1. Assuming your recipe only calls for the white stem- simply chop off the green tops and the root ends. The greens can certainly be eaten and are quite flavorful, see above.
2. Slice the leek lengthwise down the middle for crescents or leave whole for rings. (I show both below.)
3. Chop the leek crossways into pieces 1/2 inch or less. This is done because leeks are quite fibrous, chopping crossways breaks up those fibers.
4. Be sure to rinse chopped leeks in a colander to remove any soil that gets stuck in between it’s layers.
5. Get cookin!

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Flavor profiles

Mild to pungent, straight onion/garlic, or subtle hints of either one… I tasted them all and graphed them for you. Note that this graph is based on fresh, raw allium. Everything tends to mellow out the more you cook it. I also realize there are several types of onions but this refers to a plain yellow onion. I hope it helps!

Did you use them in a dish and want to show it off? Do you have any of these beauties in your garden? I want to see! Come join the fun on Instagram @lubba.food.garden. Go ahead and tag me, or tag #ilubbafood or #ilubbaplants if you love them as much as I do! See you there!