Chives

Chives are thin tubular leaves with a delicate onion flavor that appear in early spring and delight with freshness until the first frost. Unlike bulb onions, here it is the greens that are edible, not the underground part. The plant is unpretentious, regrows quickly after cutting, and is easy to grow even on a windowsill — an ideal option for those who want to have fresh herbs on hand.

Aroma and Taste

Young chives leaves have a mild, delicate onion flavor without sharp pungency. The aroma is fresh, herbaceous, with a barely perceptible sweetness. The more tender the leaves, the more delicious they are — old leaves become tough and somewhat bitter. After heat treatment, the flavor practically disappears, so chives work best in their raw form.

Where to use it

This is a versatile herb for finishing dishes. Generously sprinkle it over butter on bread, add to an omelet or fried eggs a minute before serving, garnish a cream soup or mashed potatoes. Chives are great in salads, cottage cheese spreads, in sour cream with baked potatoes, and as a garnish for meat.

Successful Combinations

• Eggs and dairy products — a classic trio
• Potatoes in any form
• Fish and seafood
• Butter and sour cream
• Fresh vegetables in salads

Selection and Storage

Look for firm, bright green leaves without spots or wilting. If you buy a bunch with roots, it will stay fresh longer. In the refrigerator, chives will keep for one to one and a half weeks in a bag or glass of water. Cut leaves are best used within two days while they are most crispy and aromatic. You can freeze them, but after thawing the texture is lost — they are only suitable for hot dishes.

Practical tip

Cut the leaves with scissors just above the ground or above the pot surface — the plant will quickly produce new growth. Add chives at the very last moment, literally just before serving, so it doesn't lose its brightness and crunch. If the chives taste bitter, it's a sign that the leaves have overgrown — choose young, thin blades.