3. Chives
What they are: An herb (related to onions, garlic, and leeks), not a vegetable.
Appearance:
Very thin, solid (not hollow), grass-like green stems
No white base or bulb (grows from a clump)
Flavor: Delicate, oniony, and subtle—much milder than any onion.
How to use:
Always raw or added at the very end of cooking (heat destroys flavor)
Perfect for garnishing soups, baked potatoes, deviled eggs, creamy dips
Snip with scissors—never chop with a knife (bruises them)
Varieties:
Common chives: Onion flavor
Garlic chives: Flat leaves, garlicky taste (used in Asian cuisine)
Key takeaway: Chives are an herb—use them fresh, never cooked.
Quick Reference Guide
TYPE
BULB?
HOLLOW STEMS?
FLAVOR STRENGTH
Scallions / Green Onions
No
Yes
Mild
Raw or lightly cooked
Spring Onions
Yes (small)
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