Chive

Chives (Allium schoenoprasum) have long, green, grassy-looking shoots that have a delicate and subtle flavour of onion. The finely chopped herbs are best added to food just before serving, as cooking tends to destroy their flavour and texture. They go particularly well with cheese or egg dishes, and are delicious when mixed with sour cream and served with baked potatoes or used as a garnish for potato salad. They may also be sprinkled over puréed soups such as tomato, vichyssoise, avocado, potato or artichoke, as well as over salads or sandwiches. When shredded finely and combined with parsley and chervil, they become part of the flavouring mix known as fines herbes.

Chives are most easily prepared by snipping them into small pieces with a pair of kitchen scissors, to prevent them from bruising. It is usually better to wash the chives after they have been cut, as the small pieces of herb will stick to the scissors if they are wet. Once cut, they are best used straight away, but may be kept in the fridge for a few days if necessary. They may also be preserved by freezing them; however, they do not keep well when dried.

Another common chive is the garlic chive, which is also referred to as the Chinese chive.