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Chives

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description Chives Overview

Chives are the perennial herb Allium schoenoprasum, a member of the genus that also includes onions, garlic, leeks, and shallots. They grow in narrow, hollow green leaves and produce rounded clusters of pink to violet flowers, with both leaves and flowers being edible. Their mild onion flavor makes them useful as a fresh garnish or seasoning, and they are one of the four traditional French fines herbes, alongside parsley, chervil, and tarragon.

help Chives FAQ

What is the scientific name of chives?

Common chives are Allium schoenoprasum, a perennial member of the onion family. They are often described as the smallest species in that family and are one of the four traditional French fines herbes.

What are the four French fines herbes?

The classic combination is chervil, parsley, tarragon, and chives. Chives contribute a mild onion flavor without the heavier bulb of an onion or the stronger bite of garlic.

How should chives be used in cooking?

Fresh chives are usually snipped over potatoes, eggs, soups, fish, and cream-based dishes after cooking. Their hollow leaves are delicate, so prolonged high heat can remove much of their fresh onion aroma.

How are chives different from green onions?

Chives have very thin, hollow leaves and usually grow in dense perennial clumps without a prominent edible bulb. Green onions have thicker tubular leaves and a small white bulb, making them closer to young onions than to chives.

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