The Spice Rack

Allium schoenoprasum

Chives are the smallest and most delicately flavoured member of the onion family.

They should never be cooked, since cooking quickly dissipates their taste. The attractive, bright chive flowers have a pleasant, light onion taste and look good scattered over salads or added to omelettes. The best way to preserve chives and retain most of their delicate flavour, is to chop and freeze and use directly from the freezer.

Chives are a popular ingredient in European cooking because of their delicate flavor. They are an essential flavoring of the spice blend, fines herbs, that is commonly used in French cooking. The bright green leaves of chives are good as a garnish in cold salads, stews, and soups or when sprinkled over cooked sauces, soups, and finished meals. The finely chopped leaves and bulb are used to garnish vichyssoise, cheese and cream sauces, gravies, dips, and baked potatoes. (more…)