Chives are a popular herb that belongs to the onion family and are prized for their delicate, mild onion flavor and bright green color. They have long, slender, hollow stems that grow in clusters, and are typically used fresh to garnish and flavor dishes. Unlike regular onions, chives offer a more subtle taste, making them a versatile ingredient in both cooking and as a topping.
Chives are commonly snipped into small pieces and sprinkled over dishes like baked potatoes, scrambled eggs, soups, salads, and creamy dips. Their mild flavor and bright color add a fresh touch to recipes without overpowering other ingredients. The flowers of chives, which are small and purple, are also edible and can be used to add visual appeal to salads and garnishes.
Chives are rich in vitamins A, C, and K, as well as antioxidants, which contribute to their health benefits. They are best used raw or added at the end of cooking to preserve their flavor, as prolonged heat can cause them to lose their delicate taste. Chives are a staple in many cuisines, particularly French, and are often included in herb blends like fines herbes.
