What is the difference between green onions and chives?

Yep. Green onions are actually young onions, and will tend to have a little bit of a bulb, whereas chives are perennials and are grown for the greens only. As a result, the green onions will be stronger tasting and have a bit more texture.

The flavor is close enough that most of the time it'll be fine to interchange them, but if you need something that's most subtle, the chives will always win out, and if you need something a bit meatier, the green onions should be the choice. I've used them interchangeably, and it's never caused any issues for me - about the only time it might really be a problem is if someone really hates onions.

Green onions are a bit larger than chives, chives are about as big as grass, while green onions can get larger and you can use the white part at the bottom, they make the little rings when you chop them up, as far as flavor goes they are absolutely interchangeable, the only difference is that chives are finer in texture. They are both in the allium family. And have very similar compounds.

Generally though in cooking you would cook green onions longer because the inulin needs to be heated, inulin is the fiber in onions that make them undigestable, all it takes is some heat and they become easily digested, chives are not generally cooked long if at all they are added at the very end because the flavor will become less if it is overcooked, thye are much more potent raw. Happy cooking, and just for the record shallots and green onions are the same thing.

Personally, I think chives are more delicious, but that's just because I grew up with them. Consensus seems to be, yes, you can replace one with the other in a recipe. However, it also sounds like green onion has a stronger flavor, so if you are substituting it for chives, use less; if you are substituting chives for green onions, use more.

Either way, I recommend growing yourself some perennial chives to make your bake potatoes reign supreme ;).

Green onions, also known as scallions, have a small white bulb at the bottom and green grass-like stalks for leaves. They are much bigger than chives. You can use all of the green onion.

Chives are an herb that you use just the grass-like stalk. Chives and green onions taste different. I would not use them interchangeably in a recipe.

I've never heard of cooking chives, but you can cook green onions or use them raw. Basically, green onions are baby onions.

They are different plants. Chives don't really have a bulb, and are milder in flavor. I like them better.

They're an herb, not a shallot or leek (not the same as leeks). I had chives growing up, and they never got big enough to be leeks--they just spread. They may in the leek family but they can't be used interchangeably there, either.

If you need a dash of something oniony in a recipe and all you have is chives, then you can use them. But if you have a choice, use what the recipe calls for.

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