Bearing an uncanny resemblance to one another, it is almost impossible to tell the difference between the likes of the green onions, chives, scallions, shallots, leeks and onions all of which come from the onion family. Many do wonder what result chives vs green onions would bear. Read on for answers.
What are Chives?
Chives, referred to by the scientific name of Allium schoenoprasum, are the smallest species of edible onions. Chives, native to Asia, Europe and North America, are commonly used as herb and the scapes and the unopened flower buds of the chives are often used in soups, fish dishes, as well as potatoes to impart on them a distinct oniony flavour with a hint of garlic. A bulb-forming herbaceous perennial plant usually growing up to 30–50 cm tall, these plants grow in clusters from the roots with slender conical bulbs and hollow and tubular stems. Typically grown for their leaves, chives are excellent as a raw garnish or in dishes like soft scrambled eggs without overpowering them. Chives may even be dried and used as flavouring. However when cooked, chives tend to lose their flavour because of their delicate nature.
What are Green Onions?
Grown from the same bulbs as regular onions, green onions are harvested while the bulb is still small and undeveloped. One of various Allium species, green onions feature a relatively mild onion flavour and is often used as a vegetable in itself or as herb in various broths and dishes. Featuring white, not fully developed bulbs and long green stalks, both parts of the green onion can be used in dishes. They may be cooked in curries or used raw in salads and sandwiches or used in stir fries. Green onions carry a mild onion flavour and when used raw, they add a distinct texture, colour and flavour that is quite different to that of the regular onion. They are also preferred grilled whole.
What is the difference between Green Onions and Chives?
• Chives belong to the Allium fistulosum species. Green onions belong to the Allium schoenoprasum species.
• Chives are harvested for their foliage. Green onions are harvested for their bulbs. However, both the stems and the bulbs of green onions can be used in cooking.
• Chives are grown as a perennial herb; their roots are not dug up when harvesting. Green onions are an annual plant; the entire plant is dug out during harvesting.
• Chives are hollow, thin and long blades without a bulb. Green onions are green stalks with white bulbous onions.
• Chives are generally eaten raw or used as a garnishing agent. Green onions can be eaten either cooked or raw.
• Chives give out a very mild onion flavour with a hint of garlic. Green onions give out a much stronger onion flavour.
• Chives prefer warm climates of spring and summer whereas green onions grow best during cooler days of spring and early summer.