When cooking with chives,
add towards the end of
cooking.
Chives
Allium schoenoprasum
[Alliaceae]
Chives quickly lose their flavour when cooked, so should be added towards the end of cooking
Snipped with scissors, they can be added in generous measure to many dishes and salads
With their delicate onion flavour, crunchy texture, and fresh green appearance, chives liven up potato salads and soups
Stirred into thick plain yogurt, chives make a fresh relish for grilled fish
Chives are especially good with potatoes, eggs and soft cheese; or in omelettes and sauces
The leaves are good for garnishing soups & salads
Individual flowers can be added to salads as decoration
