Garnish with whole fresh chives, if desired. She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. Chives are a perennial favorite that add the perfect amount of onion flavor to a variety of delightful dishes. Three chive recipes including Vichyssoise, the French cold soup classic, prawn and chive tartlets and chive mashed potato. Mix with cottage cheese to eat with a jacket potato. The flavor of chives is delicate, so when using the herb in recipes, add them toward the end of cooking time to preserve the flavor. Not only are chives a cinch to start growing, they’re a perennial herb—meaning they will grow in your garden for years! Add to the raw mixture of homemade beef burgers and croquettes. Chives have a delicate onion flavor in both the leaves and flowers. They are taller and with larger, lighter green leaves. Taste of Home is America's #1 cooking magazine. Make an herb butter … The lean beef pairs well with a coating of black pepper and a side of zesty horseradish and chive sauce. As well as using chives in their cooking, Europeans used to tie them up in bunches and hang them around the house. Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor. They aid digestion and help to digest fatty foods such as cheese. Credit: Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. After two weeks, strain the vinegar, and use it for vinaigrettes and to finish cooked dishes. They are a pretty addition. Snip chives with scissors instead of chopping them, and do not subject them to much cooking as they are delicate. Make an herb butter with chives as a savory accompaniment to corn on the cob or hot biscuits. Photo: John Autry and Randy Mayor. Photo: Jonny Valiant, Credit: Chives make a beautiful garnish when scattered over steamed vegetables, fresh salads or summery pasta dishes like pasta primavera. Frozen mashed potatoes are a near-instant option, with a better flavor and texture than boxed potato flakes. The blooms on chive plants are beautiful, pale purple globes made of tiny flower clusters. In either case, these have a much stronger, more intense onion flavor than chives. To use chives in just about everything you're cooking right now. Marco Polo has been credited with bringing chives back to Europe from China, some time in the Middle Ages, which is when they became popular and widely cultivated. Cooking Light may receive compensation for some links to products and services on this website. If you’ve never grown chives before, you’re in for a treat! One way to grow chives is to divide an existing plant—ask a neighbor or family member if they’ll dig up a few for you. Simmer a pot of speckled butterpeas or cranberry beans in summer to serve alongside. Chives are a type of nutrient-dense vegetable. Using a potato pancake mix, which you'll find at the market near the instant mashed potatoes, cut preparation time. Serve with roasted, thinly-sliced sweet potatoes and Broccolini. In this simple entrée, almonds supply vitamin E, while salmon delivers a good amount of niacin. Chives are ready to harvest once they reach six inches in height. Add to melted butter for a sauce for grilled fish or poultry. Prosciutto, peas, and buttermilk-chive dressing make this superfast salad the perfect quick-meal contender. This dish is full of flavor-rich, fresh herbs in the breading and aioli. Mix into sandwich spreads or cream cheese. At this point they are full of seeds (over 100 seeds per flower head). Chives are hardy to grow in zones 3 through 10. These are a perfect match. Refrigerate leftover oil to use as a dressing to drizzle over grilled fish or summer vegetables. Use scissors to snip chives into fluffy omelets and creamy mashed potatoes. The traditional yeasted egg bread is enriched even more by adding cheese to the dough. Credit: 3. Freeze any extra muffins for future harvest dinners. Photo: Becky Luigart-Stayner. Best when used raw, cooks should be careful not to lose the delicate flavor and vibrant hue of this fresh herb by adding them in last if cooking chives is necessary in a recipe. Use chives with egg and cheese dishes. Photo: Grant Cornett, Credit: Offers may be subject to change without notice. Use chives to replace parsley. All Rights Reserved. Or make chive blossom vinegar: Fill a bottle with just-opened chive blossoms, then fill the bottle with white vinegar. Chives have tall, dark green, slender leaves that are hollow inside. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Allrecipes has more than 40 trusted recipes featuring chives, complete with ratings, reviews and cooking tips. By Bon Appéti t. April 18, 2013. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), View Recipe: Crispy Herbed Shrimp with Chive Aioli, View Recipe: Beef Tenderloin With Horseradish-Chive Sauce, View Recipe: View Recipe: Sour Cream, Cheddar, and Chive Potato Waffles, View Recipe: Seashell Salad with Buttermilk-Chive Dressing, View Recipe: Quinoa, Corn, and Tomato Salad with Chive-Infused Oil, View Recipe: Pan-Seared Steak with Chive-Horseradish Butter. 4. First up is our Cheese and Chive Challah. Chives are a relative of onions and leeks, but they’re classified as an herb. Chives are said to stimulate the appetite. Best when used raw, cooks should be careful not to lose the delicate flavor and vibrant hue of this fresh herb by adding them in last if cooking chives is necessary in a recipe. Sign up for our free meal planner. The seeds are tiny, the size and color of poppy seeds. Serve as a side dish with beef or pork. Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six. Chives make a beautiful garnish when scattered over steamed vegetables, fresh salads or summery pasta dishes like pasta primavera. Chives in salad is an ideal addition. Let's get cooking! Here’s the difference between chives, scallions and green onions. The mildness of the onion flavour is not overwhelming and chives can make an excellent spicier substitute for parsley in many a dish. Snip them off to prevent the seeds from scattering—you can save these seeds to plant next year. The flavor of chives is delicate, so when using the herb in recipes, add them toward the end of cooking time to preserve the flavor. How to Make Ross Geller’s “Moist Maker” Sandwich, How to Make Peanut Butter Cinnamon Snap Cutouts, Do Not Sell My Personal Information – CA Residents. Research has shown that the risk of prostate cancer may be reduced by 50%. Use scissors to snip chives into fluffy omelets and creamy mashed pota toes. The leaves of garlic chives are flat and have a flavor that is more garlicky than oniony. When the purple flowers appear in early summer, you have two options: snip them off right away so the plant’s energy will go into growing leaves, or let the flowers stay until they are dry and faded. Generally, put them in late during cooking to preserve their crispness. Try putting them in a stuffing recipe, or adding to most soups. They are beneficial to the respiratory system. Chives are the standout in the aioli and many sauces because they lend a light onion flavor that isn’t overpowering. In this article, learn about the nutrition, benefits, and uses of chives. Splurge on quality Parmigiano-Reggiano. They believed that chives had magical qualities that kept evil forces and spirits away and prevented the occupants of the household from falling ill. Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialties—no wonder Nancy loves being a food and travel writer. Although the chive plant is the mildest member of the onion family, chives are still an excellent source of Vitamins A and C. They also contain smaller quantities of Vitamins B1 and B2, as well as calcium, phosphorous and iron. How to Cook with Fresh Chives. Here's a few ideas, from eggs en cocotte to veal stew . Chives are usually used on their own to flavour certain foods. All members of the onion family contain high levels of sulphur compounds, which are actually highly beneficial for the circulation of blood around the body, which keeps blood pressure low. Chives act as a diuretic and can reduce obesity and fluid retention. Nutrition Info (per tablespoon, chopped) Calories- 0.9 Total Carbohydrates- 0.1g Dietary Fiber- 0.1g Protein–0.1g Potassium- 8.9mg Vitamin A- 2.6% RDI Vitamin C- 2.9% RDI Cholesterol – 0mg 0% RDI Calcium- 0.3% RDI Iron- 0.3% RDI.