Chives are the smallest onions available for cooking and seasoning. The unopened blossom buds of the chives are used in cream-based soups, fish dishes, scrambled eggs, and mashed potatoes, which gives these foods it’s familiar and delectable onion flavor with a whisper of garlic.
Green onions, on the other hand, are harvested when the bulb is still undeveloped. Green onions feature a reasonably mild onion flavor, and it is often used as a vegetable, in salads, or as an herb in different broths and meals. They have underdeveloped white bulbs and elongated green stems. Both portions of the green onion can be consumed in foods. The soft onion flavor and raw, distinct texture are delicious.