These hollow shoots are a mild, sweet member of the onion family. They’re combined with tarragon, parsley, and chervil to
make fines herbes, a mainstay of classical French cuisine.
How to Choose Chives
Look for stiff, grassy green stalks free from bruising or dark spots. Dried chives, while not nearly as flavorful, can also be used (substitute 1 teaspoon dried for 2 tablespoons fresh).
How to Store Chives
Wrap uncut stems in a damp paper towel, place inside a bag, and refrigerate for up to 5 days.
How to Prepare Chives
Since chives bruise easily, chop them with your sharpest knife. Or use sharp kitchen scissors to cut festive rings directly atop dips, salads, or soups just before serving. Heat diminishes their delicate flavor, so add chives to cooked foods just before the dish is done.
How to Use Chives
Toss chives with salad greens for a fresh spring-onion flavor with less of a bite, or perk up subtle foods like scrambled eggs or cream cheese.
Real Simple Chive Recipes:
- Eggs With Ham, Cheddar, and Chives
- Penne With Salmon, Arugula, and Chives
- Pasta With Peas, Chives, and Cream Sauce
- Mashed Potatoes With Horseradish and Chives
- Poached Pacific Sole With Capers and Chives
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.