If you’re a student in an online culinary course and you come across a recipe that calls for chives, scallions or green onions, take note that these three popular ingredients are not the same.
During the spring, these plants and herbs make their way into many culinary academy dishes, so it’s important to make sure that you know the difference between the three for your seasonal favorites.
According to Chow.com, green onions and scallions come from the same genus and species, so they are remarkably similar. Many times, they are harvested before the bulbs are fully formed, giving them a strong and robust flavor that is much more pungent that traditional yellow, red or white onions. These onions are popular in ethnic cuisine and are delicious when grilled.
Chives are a completely different species altogether. Although they do have an onion-like flavor profile, they are typically used more as an herb or garnish than a whole ingredient. Chives are popular atop deviled eggs and brunch favorites.
The next time you’re at the grocery store picking out products for your dishes, know this difference between these small – but important – spring favorites.
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