Chives
Chive plants produce long, thin, tender green leaves that grow straight upward in dense clusters and spherical, spiky purple blossoms that grow atop tougher stems. The pencil-like leaves come to a point and are hollow like a straw. Chive plants are in the same family as onions and garlic, offering a similar yet more delicate flavor profile, but they do not have an edible bulb like their relatives. Both Chive leaves and blossoms offer a mild onion-like flavor with garlicky notes.
Chives are best used fresh and are popular as a universal garnish for most savory dishes. They are commonly sprinkled atop baked potatoes, bagels with cream cheese and smoked salmon, and egg dishes, notably eggs benedict. Chopped Chives can impart a bright color and oniony flavor in dressings, dips, oils, marinades, potato-based dishes, quiches, scrambled eggs, or even butter to make a flavorful accompaniment for grilled steaks or roasted poultry. Chives also pair well with seafood and lemon and complement other herbs, especially parsley, tarragon, and chervil, which together make up the Fines Herbes blend popular in French cuisine. Fines Herbes can be used to flavor stocks and soups or chopped and mixed into salads. Chives should be added at the end of the cooking process to preserve their delicate flavor. Fresh Chives can be rolled in a paper towel and stored in a plastic bag in the refrigerator for up to a week as long as they are kept dry. They can also be frozen to extend their use.
Chives are a good source of calcium, iron, phosphorus, and sulfur. They also contain high amounts of potassium, vitamin A, vitamin C, and B vitamins. Chives have been used medicinally for thousands of years, offering a mild stimulant effect and antiseptic, antibacterial, diuretic, and anti-inflammatory properties. They have historically been used to treat sore throats and are said to be beneficial for digestion and circulation.
Sold per bunch
Chive plants produce long, thin, tender green leaves that grow straight upward in dense clusters and spherical, spiky purple blossoms that grow atop tougher stems. The pencil-like leaves come to a point and are hollow like a straw. Chive plants are in the same family as onions and garlic, offering a similar yet more delicate flavor profile, but they do not have an edible bulb like their relatives. Both Chive leaves and blossoms offer a mild onion-like flavor with garlicky notes.
Chives are best used fresh and are popular as a universal garnish for most savory dishes. They are commonly sprinkled atop baked potatoes, bagels with cream cheese and smoked salmon, and egg dishes, notably eggs benedict. Chopped Chives can impart a bright color and oniony flavor in dressings, dips, oils, marinades, potato-based dishes, quiches, scrambled eggs, or even butter to make a flavorful accompaniment for grilled steaks or roasted poultry. Chives also pair well with seafood and lemon and complement other herbs, especially parsley, tarragon, and chervil, which together make up the Fines Herbes blend popular in French cuisine. Fines Herbes can be used to flavor stocks and soups or chopped and mixed into salads. Chives should be added at the end of the cooking process to preserve their delicate flavor. Fresh Chives can be rolled in a paper towel and stored in a plastic bag in the refrigerator for up to a week as long as they are kept dry. They can also be frozen to extend their use.
Chives are a good source of calcium, iron, phosphorus, and sulfur. They also contain high amounts of potassium, vitamin A, vitamin C, and B vitamins. Chives have been used medicinally for thousands of years, offering a mild stimulant effect and antiseptic, antibacterial, diuretic, and anti-inflammatory properties. They have historically been used to treat sore throats and are said to be beneficial for digestion and circulation.
Sold per bunch
Chive plants produce long, thin, tender green leaves that grow straight upward in dense clusters and spherical, spiky purple blossoms that grow atop tougher stems. The pencil-like leaves come to a point and are hollow like a straw. Chive plants are in the same family as onions and garlic, offering a similar yet more delicate flavor profile, but they do not have an edible bulb like their relatives. Both Chive leaves and blossoms offer a mild onion-like flavor with garlicky notes.
Chives are best used fresh and are popular as a universal garnish for most savory dishes. They are commonly sprinkled atop baked potatoes, bagels with cream cheese and smoked salmon, and egg dishes, notably eggs benedict. Chopped Chives can impart a bright color and oniony flavor in dressings, dips, oils, marinades, potato-based dishes, quiches, scrambled eggs, or even butter to make a flavorful accompaniment for grilled steaks or roasted poultry. Chives also pair well with seafood and lemon and complement other herbs, especially parsley, tarragon, and chervil, which together make up the Fines Herbes blend popular in French cuisine. Fines Herbes can be used to flavor stocks and soups or chopped and mixed into salads. Chives should be added at the end of the cooking process to preserve their delicate flavor. Fresh Chives can be rolled in a paper towel and stored in a plastic bag in the refrigerator for up to a week as long as they are kept dry. They can also be frozen to extend their use.
Chives are a good source of calcium, iron, phosphorus, and sulfur. They also contain high amounts of potassium, vitamin A, vitamin C, and B vitamins. Chives have been used medicinally for thousands of years, offering a mild stimulant effect and antiseptic, antibacterial, diuretic, and anti-inflammatory properties. They have historically been used to treat sore throats and are said to be beneficial for digestion and circulation.
Sold per bunch