Chives are a member of the onion family.
The most familiar variety has slender bright green, hollow leaves 10 to 20 cm long that taper to a point at the top, and a delicate mild onion flavour. Other varieties include curly chives, with curled greenish-blue leaves, and Chinese chives, with flat leaves and a garlicky flavour. Chives lavender flowers are also edible. Fresh chives are used raw and cooked.
Keep refrigerated up to 7 days.
Prep and cook:
Rinse, shake off water and pad dry with paper towels. Chop or mince as needed with a sharp knife or kitchen scissors. To use fresh, sprinkle on baked potatoes, seafood or potato salads, soups, fish, flatbread, or in dips. To use cooked, add to stir-fries, egg dishes, soups, stews, and casseroles, during the last minute of cooking. To use as a garnish, cut 6 cm lengths from the tip of slender, young chives and place upright, in soft foods such as mashed potatoes or polenta.
Goes with herbs, spices, flavours such as: Butter, cream, dill, garlic, marjoram, parsley, sour cream, tarragon.
Foods: Asparagus, carrots, chicken, fishes, eggs, green beans, potatoes, shellfish.
Low in calories and fat.
No cholesterol or sodium
Good source of vitamins A and C
Contain phytochemicals, including allium compounds, kaempferol and saponins, antioxidants that may help prevent certain cancers.