Chives
(Allium schoenoprasum)
Description
Chives are a member of the onion family, along with garlic, onions and leeks. A herbaceous perennial plant, chives have hollow, tube-like tapered leaves with pale purple flowers. The leaves are harvested in July, before the plant blooms, otherwise there is a loss of flavour. The taste is a bit like that of onions, only somewhat milder and more aromatic.
Origin
Originally, chives come from northern Europe and North America. Today they are cultivated in the Netherlands, Germany and China, and they are a popular garden herb.
Did you know?
Dutch farmers used to feed their cows chives in order to produce milk with a fresh flavour.
Chives are one of the famous fines herbes (fine herbs) of French cuisine. They are a good source of vitamins A and C, and are also said to stimulate the appetite and strengthen the stomach.
Quality
Chives should be bright green in colour and have a mild, fresh onion flavour.
Like all dried herbs and spices, chives should be stored in a cool, dark place. Under the right conditions, they can be kept for up to 6 months.
Uses
Chives should not be cooked with food, or they lose their flavour. They add colour and flavour to foods, but can also be used as a garnish due to their attractive shape. They can be added to soups, salads and egg, and can also be combined with fish, potatoes and chicken. In addition, chives are also included in cheese, amongst other things.