The difference between green onion and chives

For two remarkably similar-tasting plants, there’s a surprising difference between green onion and chives, and it’s not just their names. Many people wonder if they are the same thing because they look and taste very similar, but they are different plants with different practical uses and even different nutritional profiles.

So what is the difference between green onions and chives?

The main difference is that spring onion is a vegetable, while chives are considered an herb. Chives also have a higher nutritional profile than spring onion, as herbs in general tend to be more nutritionally dense.

In this article we are going to see all the differences between green onion and chives, and some of their similarities, so you don’t have to doubt which one to use again.

Herbs, Veggies, and What’s in Between

To start our discussion, it will be helpful to understand the difference between herbs and vegetables. Strictly speaking, a vegetable is any plant, including roots, leaves, and stems, that you can eat and use for food. This is different from the fruits, which are the part of the plant that bears seeds.

Herbs are plants that have leaves, flowers, or seeds that can be used for flavoring, medicating, or perfuming.

The main difference between herbs and vegetables when it comes to cooking is whether you eat them as a main food (vegetable) or use them for flavoring (herb). What does this have to do with green onions and chives? For starters, green onions are often considered a vegetable, while chives are considered an herb.

What are green onions?

Green onions, also known as spring onions or scallions, are a specific type of onion and a vegetable. Just like red, white, and yellow onions are different, yet related, so are green onions.

Green onions have a milder flavor than most other varieties, and they do not have a large bulb—which we commonly think of as the onion itself—because they are harvested when they are very young.

Instead they simply have a small white root and long green leaves. There’s no reason to wonder how much of a green onion you should eat, because the simple answer is all of it.

When should you use green onions?

First of all, when buying and preparing green onions, you should look for bunches that are the lightest green in color. The darker the leaves, the older they will be, and the tougher and more pungent. 

Both green onion and chives are great for flavoring cooked foods, but when working with chives you will develop the best flavor if you very lightly sauté it in a little oil or butter before adding it to the dish. You must be careful not to overcook it, but the fat will bring out its natural aroma and more flavor.

If you’re making a stir-fry, add the green onions a few minutes before the dish is finished cooking.

You can also eat green onions raw, as a nice addition to salads or sandwiches. 

Green onions are usually less expensive than chives, so restaurants may substitute them in dishes like baked potatoes or as a garnish. The flavor is similar enough that you can easily substitute one for the other, but chives are more nutritionally dense than scallion, so it’s worth splurging on, at least occasionally.

What is chives?

Chives are closely related to all onions, but are a unique species unto themselves, being the smallest member of the onion family. They are very pretty when they grow, like grass, with small purple flowers that are also edible.

Chives have an even more delicate flavor and can easily be found fresh, dried, or powdered. Since they are normally only used to flavor or garnish dishes, they are considered an herb, not a vegetable.

When should you use chives?

Whenever you want to add flavor but not necessarily bulk to your dishes, choose chives over green onions. They work well in omelettes or soups or mixed with softened butter and cheeses.

If you are going to cook with chives, add it at the last possible moment, because the longer it cooks, the more its flavor will disappear.

You can also use chives as a substitute for other herbs that have a more acquired flavor, such as cilantro or parsley. They also pair well with herbs like tarragon or chervil, as they are very popular in French cooking.

You can also use chives for garnish, but it’s so nutritionally dense that you won’t want to leave this garnish on your plate. Enjoy every last bite.

Green Onions vs Chives: Nutritional Differences

Both green onions and chives are great options when it comes to adding some nutrition to your daily meals, but chives are absolutely the more nutrient-dense option if you’re trying to decide which to go for your next purchase.

This table offers basic macronutrient calculations, as well as some of the more impressive vitamins and minerals, but it doesn’t tell the whole story.

For example, chives also provide more than 250% of your DV for vitamin K, which is important for efficient blood flow. They also provide 26% of your DV for vitamin B9, or folate, which helps maintain healthy bones and promotes the proper development of DNA and RNA, which is important for pregnant mothers.

Green onions have even more vitamin K, over 260%, but otherwise fall slightly short of the nutritional power of chives.

How to preserve green onions and chives

Both green onions and chives can be stored carefully in the fridge, although green onions will last a day or two longer than chives.

To keep them fresh as long as possible, wrap the roots in a slightly damp paper towel, then place the scallions in a Ziploc bag that isn’t completely sealed. A little air is good for your onions. 

Make sure you put them in a compartment where they won’t get crushed, because that will cause them to wilt much faster. Stored well, you should be able to keep green onions for up to 7 days and chives for a little less.

Related questions

Are chives the same as green onions (or chives)?

Chives and scallions are actually the same thing with different names.

Chives are part of the onion family, but they don’t grow large bulbs like most onions, but are harvested for their long, grass-like leaves, which have a milder flavor than their onion cousins.

They can be eaten raw or cooked and the entire plant is edible and very healthy.

What is the difference between herbs and spices?

This is something that confused me for many years, because herbs and spices are often the same plants, just called differently. Herbs are the leaves of certain plants, while spices are made from the other parts of the plant, including the seeds, roots, and even the bark.

A good example is coriander . In the US, cilantro is the fresh leaves of the cilantro plant, and coriander is what we call the seeds. Cilantro is an herb, coriander is a spice. To keep things interesting, in other parts of the world, such as the UK, coriander is referred to as fresh coriander.

What is chives?

Both garlic and onion are part of the allium family, and the same is true of the chives that grow from their namesakes. Most people think of chives when referring to simply “chives” because this variety is the most common. It has a mild onion flavor.

In contrast, garlic chives have a distinctly garlicky flavor and aroma that is quite potent. Garlic chives are used primarily in Asian cooking and are not very popular in the rest of the world, although you can enjoy the green shoots of a garlic bulb in much the same way.

How many types of onions are there?

There are many types of onions, but the most common in the US are yellow, red, white, and green, as well as sweet onions and shallots.

• Yellow onions are the most basic, great for storing and using in almost any type of cooking.
• Red onions are a bit spicier, and are often eaten raw on sandwiches and burgers, and in salads.
• White onions are spicier, and are popular in salsas, guacamole, or pickled dishes that support the flavor.
• About green onions we have already talked in detail.
• Sweet onions , such as Vidalias and Walla Wallas, are perfect for making relish or adding a sweet but slightly spicy touch to salads or other raw dishes.
• Shallots taste almost like a hybrid between onion and garlic, and are often used to flavor sauces or dressings, or as a garnish.

What are green onions in Australia?

If you’re in Australia trying to find all the ingredients for a recipe that calls for green onions, you may be in trouble. In Australia, green onions are often called scallions, but are sometimes labeled as shallots or scallions as well, just to make life more interesting.

To be sure, look for long, green leaves and small, underdeveloped bulbs, regardless of what they’re called.