Allium schoenoprasum L.

Chive is the smallest member of the lily family. One of the most common and widespread herbs, it grows wild and is cultivated on moist sandy sites. The long, sappy, hollow leaves sprout from tiny white bulbs growing in groups just below the surface of the soil. If the stems are not harvested, the chive plant blooms with pale purple flowers. The roughly 15 centimetre-long leaves are used for the seasoning.

Countries of origin

Europe, Canada, America, Asia
Chive has flourished all over Europe, North America, North Africa and Central Asia for thousands of years.

Flavour and aroma

Chives have a pungently fresh taste and oniony fragrance. Salads, soups, sauces; on bread, with cheese, scrambled eggs and potato dishes The mild onion flavour of chives enhances all green and mixed salads, as well as potato and pasta salads. A simple rule of thumb says that chives go with all dishes that also taste good with onion. Chives are a must in salad sauces, herb butter, herb soups and sauces, scrambled eggs, omelettes, chicory dishes, piquant appetizers and marinades.

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