Chives

Allium schoenoprasum

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Chives

A member of the onion family. The leafy stems are mostly used fresh (though they are also available dried). Their flavour is unmistakably oniony, but is subtly different. Chives do not benefit from long cooking but should be chopped finely and added to the hot dishes at the last moment. They go well with potatoes, beetroots/beets, eggs, and cream cheese and are used in soups, omelettes, sauces and salads.