Chives
Chives, or onion chives, are the herb derived from the grass-like leaves and flowers of Allium schoenoprasum, a perennial in the onion family. The other main species referred to as "chives" is garlic chives.
REGION OF ORIGIN
Chives have a vast native range across the temperate Northern Hemisphere, spanning North America, Europe, and Asia. They are considered the only Allium species native to both the Old and New Worlds, and the species with the widest natural range in the genus.
PART & COLOR
The two main species of chives are easily identified by the shape of their leaves. Onion chives are hollow and tubular, whereas garlic chives are flat and strap-like. Onion chives are a deep green, while garlic chives are a lighter, more vibrant green. Both have edible flowers. Onion chive flowers are a light pinkish purple with many small florets, and garlic chive flowers are white and shaped like a 6-pointed star.
PRODUCTION
Chives are perennials that can be harvested throughout the growing season, from spring to fall. The grass-like leaves are ready for harvest when they are about 6-8 inches (15-20 cm) tall. For optimal flavor, cut before they flower (unless the flowers are desired, of course) and about an an inch above the soil line to encourage regrowth.
FLAVOR & AROMA
Sharing flavor compounds with onion itself, chives offer a delicate aroma of mild, fresh, onion-like notes.
When chopped, the aroma intensifies, releasing a burst of volatile sulfur compounds. Their flavor is similarly refreshing; light and oniony with a little sweetness and a lingering grassy note. Chives are much less sharp than raw onions, so you can think of them as a gentler way to bring fresh onion character wherever a full onion might be too much.
CULINARY USES
Chives' hollow, grass-like leaves are a popular garnish and finishing touch. They can be snipped fresh and sprinkled over soups, salads, or baked potatoes towards the end of cooking, adding a pop of color and a fresh, oniony bite.
They can also be incorporated into compound butters, cream cheese spreads, and dips, their delicate flavor complementing the richness of dairy. Similarly, chives work beautifully with eggs and are often used in scrambles, omelets, and frittatas.
