Get daily tips and expert advice to help you take your cooking skills to the next level. However, their purple flowers are also edible and often added to salads and as garnish. Onions, on the other hand, can be fried, baked, or eaten raw in a sandwich, for instance. Instead, slowly slice a bunch of scallions using the entire blade of the knife. They’re both commonly used in recipes, as a seasoning or garnish. Just wrap the chives in plastic wrap and store them in the fridge for up to a week. They may even be dried and used as a flavoring. Scallions or green onions are much longer, wider, and floppier than chives, and are not herbs, whereas chives are. Chives are also higher in vitamin C than green onions, with 96 percent as opposed to 31 percent. What makes it even more confusing is that restaurants often use them interchangeably in the dishes. Keep reading to dive deeper into the similarities and differences between chives and onions botanically, in their appearance, in the kitchen, and nutritionally. appeared first on Taste of Home. While they do have a somewhat onion-y taste, chives are much less pungent than onions and even milder than scallions. Both chives and green onions in the field consist of a small white bulb with white roots that is attached to hollow, green grasslike stalks. They belong to the allium family, so they are closely related to onions, leeks, and scallions (more on that later). You might probably notice already that we mentioned scallions above, and we said they are in fact onions. Fresh chives are long, thin, and hollow. Chives have an onion-y taste, but they’re much more mild than regular red or yellow onions. Why Use Pie Weights When You Can Use These Things Instead, The Delish Difference Between Marzipan and Fondant, 11 Varieties of Greek Olives That are Exquisitely Flavored, Check Out These Whole Milk Substitute Options, Here’s How to Make Coffee Without a Filter. Our gardening obsessed editors and writers choose every product we review. Chives only have their leaves and flowers edible whereas scallions can be consumed all. Green onions have long, slender, green stalks that end in small, white onion bulbs. Now you know the basic and more detailed distinctions between chives and green onions. Chives are a green vegetable with a mild onion-like flavor. This is what we are about to figure out today. They grow in dense hearty clumps, and typically are one of the first herbs to pop up in the garden in spring. However, they can be featured in all sorts of recipes, including soups, salads, sauces, deviled eggs, and omelets. Now let us take a closer look at what we are used to calling the green onion. Since what we call green onions and scallions look completely the same, aren’t you curious about their origin? Our site includes quite a bit of content, so if you're having an issue finding what you're looking for, go on ahead and use that search feature there! Make sure not to wrap them too tightly, though, as you don’t want to trap any moisture that could cause your chives to mold faster. Chives produce edible leaves and flowers; the green stem is long, pencil-like, and thin, with a center that's hollow like a straw. Chives are smaller and thinner overall than the grassy portion of green onions are. Worried about bad breath? No, chives have a milder taste compared to onions, but they are more aromatic. Green onions are known for their long, thin leaves and stiff, white stalks. Chives are a bit more delicate than their onion cousins so cut them with sharp scissors to avoid bruising and store them in a cool, damp towel in the refrigerator. Chive stems are much narrower than scallion stems, which makes them a great option for garnishing. Well, in fact, how long they grow prior to being picked. And indeed, chives are closely related to common onions, and also garlic, and some other similar plants. Damaged green onions and chives tend to wilt way faster, toast when sprinkled on top of melted cheese, fact, storing them correctly is no less tricky than dealing with lettuce, Can You Freeze Chili? They should stay fresh there for about four to five days. Whether it is a first or a second course, feel free to add a pinch of chives powder or some finely chopped stalks to make your taste buds tickle! In fact, chives form the smallest of the species in the onion family and are perennials. The flowers of chives have a milder flavor than the stalk and can be used like chives in cooking. In fact, the puzzle can be solved rather quickly. We’ve got you covered: Yes, you can absolutely substitute fresh green onions for fresh chives and vice versa. Don’t be. While green onions have 20 percent of your daily vitamin A requirement, chives have a staggering 87 percent. Let’s take a look…. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Chives are the edible leaves and stems of the Allium schoenoprasum plant. 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Chives are an herb that's related to onions and garlic with long green stems and a mild, not-too-pungent flavor. And of course, it could not happen without the exchange of seasonings and ingredients, too! No, don’t pull down your mask so your server can hear you better. These are the basic distinctions that make these two kinds of greenery stand apart. In Japan, they are used for seasoning several dishes, while in Poland they are served with quark cheese. As long as a recipe doesn’t specifically call for the use of the white section of a green onion, chives and green onions are completely interchangeable in recipes.