Chives and scallions, both part of the Allium species, can be difficult to distinguish from each other. However, specific recipes require different species, so understanding the differences between these two delicious ingredients can be quite helpful when it comes to cooking.
What is Chive?
Chive is the smallest species of edible onion and is a perennial plant native to Asia, Europe, and North America. It is primarily used as a herb and can be easily found in grocery stores or grown at home. The chive plant grows up to 30–50 cm tall with slender conical bulbs and grows in clusters from the roots. The leaves and scapes are hollow and tubular and are used as a flavoring herb in various dishes. Chive flowers are small and pale purple, while the seeds mature in summer and are produced in small three-valved capsules.
Chives are grown for their scapes, which are considered one of the “fine herbs” of French cuisine and are known for their mild flavor. Scapes are used for flavoring purposes and in dishes such as soups, sandwiches, and fish, while the unopened flower buds are diced and used as an ingredient for fish and potato dishes. Chives are also known for their insect-repelling properties, as well as their mild stimulant, diuretic, and antiseptic properties. Chives are a rich source of calcium, iron, Vitamin A, and Vitamin C and also contain traces of sulfur.
What is Scallion?
Scallion is a member of the Allium species known for its mild onion flavor, featuring long, hollow leaves but lacking a fully developed root bulb. Scallions are often used as a vegetable either raw or cooked, or as a flavoring agent for soups and broths. The scallion has many other names, including green onion, salad onion, spring onion, green shallot, long onion, table onion, onion stick, baby onion, yard onion, precious onion, gibbon, syboe, or scally onion.
Diced scallions can be used raw in salsas, salads, and many Asian recipes, while they are used in noodle and seafood dishes, as well as in soups, sandwiches, curries, or stir-fries. Scallions are also used as garnish for rice dishes and as a base for many eastern sauces with the scallion roots removed.
Key Takeaways
- While both chive and scallion leaves are long and hollow, chives are thinner than scallions.
- In chives, mainly only the upper green part is used in cooking. In scallions, both the green and white parts can be used.
- Chives are best served raw, as when cooked, they tend to lose their flavor. Scallions can be used either cooked or raw.
