Chives (Allium schoenoprasum) are a member of the onion family and are known for their mild onion flavor. They have slender, hollow, green stems that resemble small green onions but are much thinner and more delicate. Chives are commonly used as a fresh herb, adding a subtle, grassy onion flavor to a wide variety of dishes.
Chives are most often chopped and sprinkled over foods like baked potatoes, salads, eggs, soups, and sauces. They are also a popular ingredient in creamy spreads, dips, and garnishes. The flavor of chives is more delicate than onions or garlic, making them a perfect choice for dishes where a hint of onion is desired without overwhelming other flavors.
In addition to their flavor, chives are often used for their vibrant green color, which adds a fresh visual element to dishes. The flowers of the chive plant, which are small and purple, are also edible and can be used as a garnish.
Chives are rich in vitamins A and C and contain antioxidants, making them not only flavorful but nutritious as well. They are best used fresh, as cooking can diminish their flavor.
