Green onions are frequently used as a garnish for soups, salads, casseroles, stews, baked potatoes, mashed potatoes, and other side dishes. They are also used in many Asian dishes like fried rice and stir-fries. Green onions are also called
Green onions are also known as scallions and spring onions. They are part of the onion family, but are very different from regular onions, like white onions, yellow onions, or red onions, wild leeks, or shallots. Green onions have a milder flavor profile and are very versatile. They still have an oniony flavor, but the green part is especially milk and has a more similar flavor to chives.
Green onions are long, skinny onions with a white part at the bottom that looks like a white bulb and green stalks. They’re commonly sold in supermarkets and grocery stores in bunches. They are immature onions harvested before they have reached full growth. More mild in flavor than mature onions, the white tips and green stems typically are chopped before adding to recipes.
Chives are the smallest species of the allium family, with tubular leaves resembling blades of grass. They are grown for their leaves and are used in cooking as an herb to add flavor rather than substance. They typically are sold by the ounce in the market, clipped from their parent bulbs or as dried chives.
Best Green Onion Substitutes
Chives may be a great substitute for green onions in cooked recipes. But keep in mind that because chives have a more mild flavor, or delicate flavor, than their larger cousin, you will not get an equal amount of flavor for portions that are equal in volume. Fresh chives are the best substitute possible, however.
One green onion, after cleaning, will yield roughly two tablespoons chopped. Chives seldom are measured as individual plants, as they most frequently are sold in the market as leaves cut from their parent bulb. However, depending on the size of the plant and length of the leaves, it would take about four to six chives to yield two tablespoons of chopped herb. To substitute chives in place of green onions, for a bunch of 12 green onions, you will need chive clippings from as many as six dozen chive bulbs.
Cindy Day has been writing and editing since 1977. She was an editor for "Moody Monthly" magazine, a reporter for the "South Bend Tribune" and has contributed to "Advertising Age" and "Notre Dame Magazine." Day has a Master of Science in journalism from Northwestern University's Medill School of Journalism.