Chives – Culinary File

Nutritional Value (per 100 g)
Calories: 25
Fiber: 1.1 g
Carbohydrates: 3.8 g
Fats: 0.6 g
Protein: 2.8 g
Rich in calcium, vitamin A and C

A marriage of minds and hearts
Subtler than shallots, chives add a pleasant flavor to many dishes. Their hollow green stems are perfectly suited to eggs, mayonnaise-based sauces (remoulade, tartar sauce, etc.), baked potatoes with sour cream, cheeses, etc.

Varieties
In China, there is a variety known as garlic chives, used particularly in wok cooking and dim sum. In China and Japan, chives are preferred in delicately-flavored dishes over other members of the onion family.

Edible parts
Stalks and flowers

Milder than other members of the onion family, chives have too often been passed over in favor of garlic, onion and shallot whose more robust flavor stands up better in long-cooked dishes.

A pinch of chives added at the last minute provides the finishing touch to eggs, soups, melted butter, sauces and salads.

Buying chives
Buy fresh

Storing
will keep for a week in a plastic bag in the refrigerator
in the freezer, chopped in an ice cube tray with a little water

Hints and tips
-snip with scissors to bring out their flavor
-add at the last minute so that their flavor doesn’t fade
-add the flowers to salads or use as garnish
 

Chive Butter
Finely chop 150 g (5 oz.) chives;
Mix into 250 g (8 oz.) softened butter; add 1 tsp. white wine if desired ;
Serve with baked potatoes.