Spring Onions – Not What You Think
Spring onions are often mistaken for scallions — but they’re actually a different variety entirely .
Small, round
bulb at the base
(like a tiny onion)
Pinkish-white skin on the bulb
Stronger, sweeter flavor than scallions
Both bulb and greens are edible
Think of them as baby onions with green tops — ready to be grilled, roasted, or sautéed.
Best Uses:
Roasted whole
Grilled as a side dish
Sautéed in olive oil for savory dishes
Pickled for a tangy bite
Don’t substitute directly for scallions in raw dishes — their flavor is stronger and less delicate.
4. Chives – The Delicate Herb
Now we shift gears.
Chives are not an onion — they’re an herb , part of the onion family, but grown for their thin, hollow green stems .
Very thin, grass-like green tubes
No white stem or bulb
Mild onion-garlic flavor
Soft texture — wilts when cooked
They’re always used raw or added at the very end of cooking — heat destroys their delicate taste.
Best Uses:
Sprinkled over baked potatoes
Mixed into sour cream or cream cheese
Garnish for omelets, soups, or fish
Blended into butter or vinaigrettes
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