Delicately-flavored chives and tender, young green onions are both members of the allium, or lily, family. Their signature oniony aroma and flavor comes from sulfur compounds that may have beneficial health effects, including a lower risk for some cancers. Allium family members also help fight symptoms of flu, as they’re rich in infection-preventing allicin. A bioflavonoid called quercetin that’s found in onions may help treat seasonal allergies by preventing histamine release; quercetin has also been associated with a reduced risk of colon cancer. Fiber-rich spring onions are a super source of vitamins A, C, K, calcium, iron, manganese, and potassium. Chives also provide high amounts of these nutrients, as well as vitamin B6, copper, riboflavin, and magnesium.
At the market, choose chives with a glossy green hue and no signs of wilting or browning. They can be stored in a plastic bag in the fridge for a week or so. Simply snip them with scissors or chop them with a knife before adding to recipes. Spring onions should have crisp green tops, a firm, white bulb, and should show no signs of wilting. Store them in the refrigerator in a plastic bag for up to two days. You can include both the white bulb and the green stalks in all the recipes listed below. Use chives and spring onions to add subtle oniony flavor to dips, sauces, side dishes, and spring entrées; for ideas, check out our easy recipes featuring these flavorful, healthful spring veggies.