chives chopped
Chives are low in calories but provide vitamins K and C, along with beneficial compounds including flavonoids and sulfur-containing organosulfides associated with the allium family.
About
Chives (Allium schoenoprasum) are a perennial bulbous herb in the onion family, native to temperate regions of the Northern Hemisphere. The plant produces slender, hollow, tubular leaves that are deep green in color, with a mild onion flavor and subtle garlic undertones. Chives are characterized by their delicate taste, which is considerably softer than that of onions or garlic, making them suitable for finishing dishes without overwhelming palates. The herb also produces small, edible purple or pink flowers in summer that have a similarly mild allium flavor and are often used as garnish.
Culinary Uses
Chopped chives serve as a delicate allium accent in numerous cuisines, particularly in French, Chinese, and Northern European cooking. They are classically used as a garnish for soups, baked potatoes, cream cheese, sour cream-based dishes, and egg preparations including omelets and scrambled eggs. Chopped chives are added to compound butters, soft cheeses, salad dressings, and seafood preparations. Unlike their raw counterparts, chopped chives should be added toward the end of cooking or used raw to preserve their mild flavor and color, as heat can diminish their delicate taste and vibrant green hue.