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Fresh herbs · Fresh herbs

Chives

Thin, hollow green stems with a mild onion flavour, snipped over eggs, potatoes and soups.

Also called: garlic chives, frenk soğanı

A kind of fresh herbs

40 recipes with it

What it is

Chives are slender, hollow, grass-like leaves of a small onion relative, with a delicate onion taste. Garlic chives (Chinese chives) have flat leaves and a garlicky flavour and are cooked as a vegetable in Chinese dumplings and stir-fries. Chives are much finer and milder than spring onion greens.

Allium schoenoprasum

How it’s used

  • Scrambled eggs and omelettes
  • Sour cream, potatoes and dips
  • Garnishing soups
  • Garlic chives in dumplings and stir-fries

Characteristics

Taste
Mild, fresh onion.
When cooked
Wilts and dulls with heat; snip with scissors and add at the end.
Sold as
fresh, dried
Cooking uses
Usually eaten raw, Used as a garnish

Varieties

  • Common chives
  • Garlic (Chinese) chives

Storage

Refrigerated. Wrap in damp paper in a bag; use within a few days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
30 kcal
Protein
3.27 g
Carbohydrate
4.35 g
Fat
0.73 g
Fibre
2.5 g
Sugars
1.85 g

USDA FoodData Central: Chives, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Spring onion — Use the thinly sliced green tops, a little less as they are stronger.

Related ingredients

Recipes with chives

See all 40

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