blades fresh chives
Low in calories but rich in vitamins A and K, as well as antioxidants and sulfur compounds typical of the allium family. Chives also provide small amounts of folate and manganese.
About
Fresh chives (Allium schoenoprasum) are a perennial herb belonging to the allium family, native to temperate regions of the Northern Hemisphere including Europe and Asia. The plant produces thin, hollow, grass-like leaves that grow in clusters from underground bulbs. Chives have a delicate onion flavor, much milder than their allium cousins (garlic, onion, leek), with subtle grassy and slightly sweet notes. The blade-like leaves are the primary culinary component, typically harvested when 6–8 inches long. Chives also produce small, round, pink or purple flowers that are both edible and ornamental, with a similarly mild onion character.
Culinary Uses
Fresh chive blades are used as a finishing herb to add mild onion flavor without the pungency of raw onion or garlic. They are commonly snipped and scattered over soups (particularly potato, cream, and egg dishes), baked potatoes, scrambled eggs, omelets, and dairy-based sauces. Chives pair well with fish, seafood, poultry, and vegetables, and are essential in French fines herbes. The delicate flavor is best preserved by adding chives at the end of cooking or as a raw garnish. They feature prominently in Eastern European, Scandinavian, and French cuisines, and are increasingly used in Asian cuisines for their mild allium character.