It can be easy to confuse some items in the produce department, especially if you’re in a hurry. I’ve certainly mistaken parsley for cilantro more than once. But when it comes to the green alliums, there’s quite a bit of confusion.
Both chives and green onions belong to the same botanical group as garlic and shallots. To learn more about the differences between these slender, flavorful greens, we chatted with Chef Jonathan R. Poyourow, associate professor at Johnson & Wales University’s College of Food Innovation and Technology, and our own Delish Senior Food Director, Robert Seixas.
What Are Chives?
Chives are long, thin herbs with a mild onion flavor. “Chives tend to be more delicate in nature and are really good if eaten raw,” says Poyourow. They’re often finely sliced and mixed into dishes or used as a garnish for a vibrant pop of color or a bit of flavor. Try them in hasselback potatoes, scalloped potatoes, or sour cream and onion dip.
What Are Green Onions?
Adding to the confusion, green onions can also be referred to as “scallions.” (If you hear someone call them “spring onions,” that’s a mistake. Spring onions are another variety of allium that Seixas says have a thicker, rounder bulb and “a more intense assertiveness, as far as flavor profile.”)
They have long green stems with white tips at the bottom. This white part is edible but has a stronger allium bite than the green part. Seixas notes green onions are milder than other onions, which gives them an advantage when it comes to versatility—they shine when either cooked or served raw. Check out our chicken fried rice or Sesame Tofu & Broccoli.
Differences Between Chives & Green Onions
While they’re both long and green, when you look closely, chives and green onions are quite different. Chives have a milder taste and are more often used as garnishes—like on a baked potato. Green onions, in contrast, have a thicker diameter and more pronounced flavor, making them ideal for cooking in soups and broths, such as miso soup.
The ingredients have almost identical nutritional values, according to Poyourow, but chives have a bit more calcium and Vitamin A.
Can Chives & Green Onions Be Substituted For One Another?
“In most cases, absolutely,” says Seixas. The key, he notes, is to think about what you are going for. “Chives tend to play in the background a bit; they’re not as up front as green onions, and for some dishes—and for some palates—that makes sense,” he says. Also, green onions can withstand cooking (especially at high temperatures) better than chives. Ultimately, he notes, “Chives really are stars when they are raw, and green onions work well both ways.”
