Did you know?
Chives “have been around so long that their origin is unknown,” according to “Field Guide to Herbs & Spices,” by Aliza Green.
They are known by many names in several languages — erba cipollina (Italian), cebollana (Spanish), chibu (Japanese), ciboulette (French), ha la (Vietnamese), kucai (Malay), schinopraso (Greek) — which speaks to their ubiquitousness in cuisines around the world.
The long, quill-shaped stalks are hollow inside and colored an intense green and have a mild, onion-y taste and aroma. This versatile herb is an allium, or member of the lily family, like leeks, garlic and onions.
Buying tips
Green advises care when buying, because cut chives do not last long; avoid chives “with an off smell or yellowed, slimy stalks.” The greener and thinner, the more tender. Freeze-dried chives are available, but use them for cooking, not garnishing.
Fortunately, chives are easy to grow and should come back each year, even in Chicago — we’ve had luck in the ground and in flower pots — giving you a fresh supply near at hand.
Storing hints
Keep cut chives refrigerated, wrapped in paper towels in loosely sealed plastic bags, for no more than three to four days.
Cooking suggestions
Chives are best used raw or slightly cooked, otherwise they lose flavor and aroma. Slice them with a sharp knife at the last moment before using. A tiny dice of chives looks beautiful scattered across about any savory dish we can think of: sauces, soups, potatoes, eggs, salads. They also have an affinity for fish and savory breads, such as biscuits or scones. Combine them with parsley, chervil and tarragon for the classic blend known as fines herbes. Other simple ideas: chive herb butter, chive pesto or chive mayonnaise. The purple, puffball blossoms are edible — they make a good addition to salads — but the stalks become tough once they flower.
— Joe Gray
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jxgray@tribune.com
