OverviewChives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.
|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!
KeepingChives freeze easily. Make a bunch of about 1 cm or ½ inch diameter and secure with 2 or 3 rubber bands. Freeze like this, then put in a sealed plastic bag. Later, use what you need each time by cutting the end of the bunch (still frozen), like for fresh chives.
RemarksUnfortunately, chives lose most of their flavour and aroma during cooking, so this is a herb best used raw (salads, etc.).
Last modified on: April 28th 2018
You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.