Chives
Origin of chives, natural habitat
Chives are one of the easiest herbs to grow and they belong to the onion family. The tender green stalks of chives are used fresh, frozen or in a dried, chopped form. Chives are originally native to the Mediterranean countryside.
What foods can chives be used for?
Chives are one of the best variable herbs, which can be consumed raw and cooked, steamed, as well as used as a raw ingredient for pickles and salad dressings. Basically, we use it for its own flavour, or if we want to create a less oniony flavour, we can use chives instead of onions and garlic. Its intensity can be best enjoyed by adding it to the dish during the last phase of cooking or at the very end of cooking. It loses its aroma much sooner than that of other types of onions.
- Chives are one of the most commonly used herbs for flavouring various cheeses.
- We should not miss out on chives when we make sandwich spreads using cheese, butter, cottage cheese or eggs and we can also try and add chives when making something more exotic, like guacamole.
- Chives give potato soups and garnishes a slightly oniony, garlicky flavour.
- Chives can be used to flavour green salads and dips.
- It can also be added to legumes dishes and soups.
- It goes well with other onions, black pepper, summer savory, Mediterranean herbs, laurel leaf, dill, coriander.
Store in a cool, dry place, away from sunlight.
