white base with no bulb
Long, hollow green stalks
Flavor: Light, fresh, and slightly sweet—much milder than standard onions.Fresh Chives
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garlicky
soups
Cooking & Recipes
Best uses:
Raw: Salads, garnishes, salsas, baked potatoes
Cooked: Stir-fries, eggs, soups (best added near the end)
Tip: Both the white and green parts are edible—the white is more pungent, the greens more delicate.
✅ Key takeaway: “Green onions” and “scallions” are simply two names for the same ingredient.
🌱 2. Spring Onions
What they are: A slightly more mature version of scallions with
