Chives (Allium schoenoprasum), are a member of the onion family–one taste and you will see the family resemblance.
They have long, slender, hollow leaves which taste mildly of onions and garlic, think mild green onions. They are very tender and the entire leaf can be used. Be warned, use a sharp knife for chopping, a dull knife will result in bruising.
They are not really a “cooking” herb, like thyme or bay leaves. Instead, chives are most known as a garnish to finish a dish–who doesn’t love a baked potato with a liberal sprinkling of chopped chives?
They are a perfect, bright accompaniment to egg dishes, fish, chicken, vegetables, or anything with a light sauce. The bright purple flowers are just as flavorful and can be used to add as colorful and aromatic garnish to dishes and salads.
The recommended optimum storage temperature is 32° – 40°F. Their leaves are delicate, you don’t want to allow them to freeze, but keep them as cold as possible. Keep them covered, they are susceptible to wilting when allowed to dehydrate. With the exception of oregano and basil, we recommend you store all herbs in the coldest part of your cooler. The temperature fluctuates from the front to the back of the cooler due to the location of the cooling unit and frequency of the door being opened. Download our PDF for more cooler storage hints.
Check out what’s going on this week. For our latest market update, please see The FreshPress.
You can also click here to be notified when we post fresh new videos.