What Are Chives? Chives is a herb related to onions and garlic, it is not always used as a side dish, but it is a good complement to salads, soups, dips and other dishes. Soups, dressings and dips get a bright color and onion flavor, whether they are used in egg and potato based dishes or in salads.
What Are Chives?
The green stems are long, thin and thin, with a hollow straw center, and they grow in dense spicy clumps. Typically one of the first herbs to open in the garden in spring, they are found all over the world, but have been used in Europe and Asia for hundreds of years. Chives belong to the allium family, which is related to onions, leeks, onions and garlic. In addition to edible leaves and flowers, chives produce a variety of medicinal herbs such as basil, mint, thyme and basil leaves.
Although chives are often used raw or as a fresh side dish, they do not require much preparation in the kitchen and can be used in many ways.
It is widely used in grocery stores and is one of the most popular herbs in the United States, as well as in many other countries. Normally, it doesn’t take much to get the flavor effect, but a little goes a long way and it’s not necessary to use much more than half a cup of chives per gallon of water.
How to Cook With Chives
The taste pairs well with savoury dishes and the bright green colour also gives it visual appeal. Chive stems are good for pretty much anything, but they wither easily if put in a bowl too early. Chives are typically cut into small pieces and used mainly as garnish, and are good for soups, stews, salads, desserts and even as an appetizer.
In addition, the stems on which the flowers grow are harder than the usual chive stems, giving them a softer, more delicate and less bitter taste than ordinary stems. In addition to simply cutting and leaving the flowers, you can cut off the entire stem or cut off the flower and discard the stem. The stems are often used to bundle herbs and cooked vegetables, and sometimes dramatically draped over steaks.
The flowers are an excellent accompaniment and can be fried or even fried with chicken, but they can also be cooked in a variety of other ways, such as in soups, stews, salads and other dishes.
Instead, taste the chives, butter and chopped purple flowers and pour over the vinegar, then make a chive aioli. Heat a little olive oil in a large frying pan over medium to high heat for a few minutes and then bring back to room temperature.
What Do They Taste Like?
Chives are known for their onions – similar to their taste, but they are also a good addition to salads, soups and even salads in general.
In general, chives are not as sharp and pronounced as onions, but you can’t smell them so quickly. They have a delicate texture and their flowers are even more delicate, so people who don’t like onions don’t usually care about them.
Chives are most commonly used as a side dish with baked potatoes, but they also go well with a variety of other dishes such as soups, stews, salads and even desserts.
Fish and lemon juice also go well with chives, and a butter made from chopped fresh chive butter is a great addition to grilled steaks, salads, soups, stews and even desserts. However, they can be used in all kinds of recipes, including a variety of savoury spreads made from them, such as butter, cream cheese, butter and tartar cream, as well as sauces and sauces.
Where to Buy Chives
Chives are sold in most supermarkets in my region all year round and are usually cut back and forth in small plastic containers. I usually see them at farmers markets and sometimes sell them with grapes when they still have flowers in stock.
Look for a bright green stem that is evenly sized, robust to the touch and has a clean, fresh fragrance. If you have your own garden, chives can be grown as long as they have enough sun and water and are supplied with enough water to grow for at least 2-3 months. The best chive plant will probably meet all your needs, just cut what you need and the stems will continue to grow.
Keep fresh chives in the fridge for at least 24 hours before wrapping them in paper towels or resealable plastic bags. Store the stems in a plastic bag with a few centimetres of water and store in an airtight container until used.
You can also freeze them completely after purchase and harvest, but it is best to wash them right before use. If they get wet too soon, decay can accelerate. Place the chives in a zipper to form a stack, close the bag and store in an airtight container.
The life of the chives themselves can also be extended by making a butter mixture, wrapping it in wax paper and freezing it. Then simply snip the frozen chives and add to the recipe or store in the freezer as needed.
If this is too much work, you can also snip a few tablespoons of chives from the ice cube tray and fill them with water or oil and freeze them for later use in the recipe. Then the pieces can be cut into pieces if you need them for another recipe, or frozen and reused as needed.
Nutrition and Benefits
This chives has a rich, creamy, sweet and spicy flavour, with just the right amount of salt and pepper for a delicious, crunchy, chewy, spicy meal.
Chives vs. Scallions vs. Garlic Chives
One of the great things about chives compared to onions (also known as green onions) is their delicate texture. The main difference between chives and onions, as well as the comparison with other vegetables such as tomatoes, peppers, onions and peppers (and also onions, also known as “green onions”), is the delicacy of chives.
Chives are extremely narrow, which makes it easy to chop and sprinkle in a bowl or drape over an entire entree. Although related to garlic, chives are not a bee, but not garlic; onions and green onions are both herbs and very similar in taste and consistency. Garlic cloves have a broad, flat stem that is not hollow and has a distinctive garlic flavor, while onions or green onions have the same size and shape as their garlic.