Chives who are native to Europe and have a distinctly onion flavor and round hollow leaves and are often referred to as onion chives. Chives native to China have a more garlicky flavor and flat solid leaves and are often referred to as garlic chives. Chives of both types are very easy to grow and return each year. Natural oils in the leaves act as a natural aphid repellent and chive flowers are a favorite of pollinators. Chives are related to onions, shallots, garlic, and leeks.
Chives contain vitamin K, folate, vitamin A, potassium and organic compounds like allicin, lutein, zeaxanthin, and choline. Chives contain many essential oils that help make other nutritious foods more flavorful and are rarely eaten in a quantity to gain significant nutritional value.
Buying & Storing
Chive leaves and flowers can be eaten. When buying chives, choose fresh leaves that are bright in color and free of discoloration or dark spots. Flowers should be bright and free of brown or yellow discoloration. Occasionally chive leaves will have yellow tips. This is a common defect that can easily be trimmed away but shouldn’t be slimy, smell rotten, or extend significantly far down the leaf.
Rinse fresh chives just before using under a gentle stream of cold water. Repeat as necessary to remove all soil and garden pests. Gently pat dry with clean towels. Chives can be kept in a shallow glass of water on the counter for 1-2 days or wrap leaves loosely in plastic wrap and store in the refrigerator for 10-14 days. Chive blooms can be refrigerated for 3-4 days in a sealed plastic bag wrapped in a damp paper towel.
Cooking
Seasoning – The fresh, citrusy flavor of cilantro leaves and stems fades with cooking. Pairs well with onions, garlic, cumin, citrus, mint, dill, cardamom, oregano, basil, and peppers. Coriander has a warm, earthy, spicy flavor, can be cooked, and is a flexible spice that shines in everything from BBQ to curry, soups, and even sweet cookies.
Raw – Chop leaves and stems to top tacos, guacamole, curries, dal, biryani, and pho soups. Add chopped cilantro to salsas and salads. Use leaves to garnish drinks (try adding to a lime margarita, or other citrus drinks). Chop cilantro leaves; toss with lime, garlic, salt, cumin, chili pepper, and butter or olive oil; and fold into rice or toss with freshly grilled shrimp or vegetable. Create flavored butters with chopped leaves and seasonings of your choice. Use green seeds raw or pickle with salt and vinegar.
Sauces – Mix chopped cilantro, flat-leaf parsley, garlic, oregano, jalapenos, olive oil, vinegar, salt, and white pepper for chimichurri (great with grilled meats). Substitute cumin for the parsley or add roasted onions, green tomatoes, and tomatillos for salsa verde. Blend hot peppers, cilantro, garlic, pepper flakes, cardamom, cumin, salt, and olive oil to make zhoug. Blend cilantro, green chilies, ginger, cumin, chaat masala, black pepper, salt, sugar, lemon juice, and yogurt to make a simple Indian chutney.