AI-generated illustration.
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What is it?
Chives are Allium schoenoprasum, a perennial allium herb with narrow, hollow leaves.
«Mild onion flavour and a fresh, green aroma.»
Background
Snip fresh chives straight over the food. If using dried chives, smell them and adjust the amount to suit the recipe.
Flavour profile
Mild onion flavour and a fresh, green aroma. Chives taste gentler than raw brown onion.
Pairs well with
Eggs, potatoes, fish, creamy soups, cottage cheese and dressings.
Finely slice or snip just before use. Add towards the end when you want to retain the fresh onion flavour.
Did you know?
The narrow leaves belong to an allium plant. This explains how the herb gives mild onion flavour without diced onion.
Common mistakes
Cooking them for a long time without saving any for the finish, or using tough, coarse pieces as a garnish.
Know the difference
Chives and garlic chives are different ingredients. Garlic chives have a different, more garlicky character.
Good to know
A sharp knife or scissors gives small pieces that distribute easily through eggs and sauces.
Other flavours to try
Dill, parsley, lemon and black pepper.
Try it with
Try chives in scrambled eggs after taking the pan off the heat.
When to go easy
You will notice chives in a mild dessert or plain fruit salad. Use them only if that is the flavour you want.
Storage
Keep fresh leaves and stems chilled, and use them while they are in good condition. Keep dried herbs tightly closed somewhere dark and dry, away from cooker steam. Follow the advice on the packet too.
Try it yourself
Compare two spoonfuls of mash with and without finely chopped chives. A tasting idea for your kitchen, not a Sapidus test result.
1 claims linked to sources.
Source research was AI-assisted. Explore the background and follow the links to the sources.