Chives

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Published 2007

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Unlike most herbs, which can be chopped haphazardly until fine, chives must be approached with a certain precision, or they will look careless and feel raw in the mouth. Chop them as described in “How to Chop Herbs Efficiently”. Do your best to slice them microscopically thin.

Chives are of course a member of the onion family and can be used to flavor sauces and steaming liquid from shellfish and as a final garnish for soups. They are also part of the iconic fines herbes mixture.