Chives (Allium schoenoprasum) are among the world’s most versatile and prolific herb plants. Native to India and China and dispersed through centuries around the globe, they are beautiful, hardy, tasty and good for your health.

Flavor profile

Chives are related to onions, leeks and garlic, and the relationship is evident in the taste. They have a delicate onion flavor that is complemented by hints of garlic.  Chives also make an excellent garnish as they serve as a lighter alternative to the more intense flavor of green onions.

Common uses

Use chive greens to flavor salads, egg dishes, baked potatoes, fish, soups, and more.

Chive leaves add a mild fresh onion taste and also enhance the natural flavors of the food to which they are added. You can also add fresh chive to softened cream cheese or butter for a delightful bread or bagel spread.

Chop the long, slender chive greens with a knife or snip with scissors.

When adding chives to hot foods, add them immediately before serving so that they remain fresh and green and retain their subtle flavor.