Chives and green onions both belong to the onion family but are different species, with chives falling under the Allium schoenoprasum species and green onions under the Allium fistulosum species. Although they may look similar, there are several key differences between the two.
Key Takeaways
- Chives have a mild onion flavor with a hint of garlic, while green onions have a stronger onion flavor.
- Chives are typically used raw as a garnish, whereas green onions can be eaten raw or cooked.
- Chives are a perennial herb, while green onions are an annual plant that is harvested for its bulbs.
Chives, the smallest species of edible onions, are native to Asia, Europe, and North America and are commonly used as an herb. The scapes and unopened flower buds of chives are often used in soups, fish dishes, and potatoes to provide a subtle onion flavor with a hint of garlic. Green onions, on the other hand, are grown from the same bulbs as regular onions but are harvested while the bulb is still small and undeveloped. They have a milder onion flavor and are often used as a vegetable or as an herb in various broths and dishes.
Chives grow in clusters from the roots, with slender conical bulbs and hollow, tubular stems. They are typically grown for their leaves and can be used raw or in dishes like soft scrambled eggs without overpowering the dish. Green onions have white, not fully developed bulbs and long green stalks, and both parts can be used in cooking. They can be cooked in curries, used raw in salads and sandwiches, or used in stir-fries.
