Chives strictly speaking are not a herb but their shoots are so frequently used in an herb like manner they have been added to this section.

Chives native to Asia, Europe and Northern Africa and are the smallest species of edible onions and form part of the French fines herbs group blend of herbs, which finds its way into a host of culinary concoctions.

Culinary Uses

Roots: Unknown culinary use.
Seeds: Unknown culinary use.
Leaves: Scrapes/shoots can be used raw in salads, soups and sauces. Chives pair well with seafood, poultry, beef and cheese.
Dried: poor flavour and colour.
Flowers: Immature flower buds are commonly used. Developed flowers are used sparingly as a garnish.

Leave a comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.