+ 2 teaspoons chopped chives
Chives are low in calories and provide modest amounts of vitamin K, vitamin C, and folate. They contain sulfur compounds characteristic of alliums, which have potential antioxidant and anti-inflammatory properties.
About
Chives (Allium schoenoprasum) are a perennial herbaceous plant belonging to the allium family, native to temperate regions of Europe and Asia. The plant produces thin, hollow, tubular leaves that grow in dense clumps and small purple or pink flowers. Chives have a delicate, mild onion flavor with subtle garlic notes, considerably gentler than their onion and garlic relatives. The entire plant—leaves, stems, and flowers—is edible, though the leaves are most commonly used in culinary applications.
Culinary Uses
Chives serve as a versatile garnish and flavoring agent across numerous cuisines, particularly in European, Asian, and North American cooking. They are commonly used fresh as a finishing element for soups, egg dishes, baked potatoes, cream cheese spreads, and salads, where their mild onion flavor and attractive appearance enhance presentations without overwhelming other ingredients. In French cuisine, chives are a component of fines herbes. They are also used in Asian cuisines—particularly Chinese and Vietnamese—both as a vegetable and as a garnish. Chives should be added at the end of cooking or used raw to preserve their delicate flavor and bright green color.