|Hold all the chives together in a small bunch. Keep only the firm green leaves, discard the rest.|
|With a sharp knife, cut the bunch across, starting from the bottom end, as finely as you can. This is the best way to release the flavour and aromas of chives.|
|It's a rather long operation, but the results are worth it.|
| Don't do this: |
You might be tempted to cut medium sized pieces with scissors, but this is a mistake, because each piece will keep its aromas locked inside.
|If you only have scissors rather than a sharp knife, cut the pieces as small as you can.|
|Chives will flower once established, producing attractive balls of mauve flowers on long stalks.|
|It's not widely known, but the flowers are well worth using. All you need to do is pull on the petals to break the flower head apart.|
They bring a light and very subtle chive flavour, and their lovely colour as well, so do try them!