Chives
Chives are the herb derived from the leaves of two primary species of perennial herbs in the Amaryllidaceae family:
Chives / Onion Chives: Allium schoenoprasum (below) Garlic Chives: Allium tuberosum (above)
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Monocots
- ORDER: Asparagales
- FAMILY: Amaryllidaceae
- GENUS: Allium
- SPECIES: A. schoenoprasum | A. tuberosum
REGION OF ORIGIN: Onion chives have a vast native range that spans the temperate zones of Europe, Asia, and North America. They are one of the oldest known herbs, making it difficult to pinpoint their origin. Garlic chives, on the other hand, definitely originated in subtropical southern China, then spreading to Korea and Japan via natural dispersal and human cultivation.
PART & COLOR: The two species can be quickly differentiated by the shape of their leaves. Onion chives are hollow and tubular (left), whereas garlic chives are flat and strap-like (above). Onion chives are a deep green and garlic chives are a lighter, more vibrant green. Both have edible flowers as well. Onion chives' flowers are a delicate pink/ purple with many pedals (left), and those of garlic chives are white and shaped like a 6-pointed star.
HARVEST: Both species are perennials that can be harvested throughout the growing season, from spring to fall. The leaves are ready to be cut when they are about 6-8 inches (15-20 cm) tall. The grass-like leaves are cut about an inch above the soil line, which encourages regrowth. For optimal flavor, they are harvested before the plants flower, unless the flowers are desired.
AROMA & FLAVOR PROFILE
Similar to actual onions and garlic, both onion and garlic chives contain sulfur compounds that help mimic their aromas and flavors. Onion chives offer a delicate aroma characterized by mild, fresh, onion-like notes with a hint of garlic. When chopped, the aroma intensifies, releasing a burst of volatile oils. Their flavor is similarly refreshing, light and oniony with a little sweetness and a lingering grassy note. Chives are subtler than the sharpness of raw onions, adding to their versatility.
Garlic chives, a close relative, have a bolder flavor and aroma that, not surprisingly, leans more towards garlic, making them a great substitute in dishes where a milder garlic flavor is desired over the real thing. They are more pungent than onion chives, but with a noticeable light herbaceousness. Their flavor intensifies slightly when grilled or roasted, becoming slightly caramelized. The flowers of both plants have a rather potent flavor that mirrors the leaves' respective onion- or garlic-like profiles. The spiciness and sharpness of the leaves and the flowers both intensify the longer you wait to harvest them - their flavor and aroma compounds becoming more concentrated as they mature.
CULINARY USES
Chives work well in a wide range of dishes. Onion 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 play beautifully with eggs and are often used in scrambles, omelets, and frittatas.
The flat, wider leaves of garlic chives, or Chinese chives, are immensely popular in Asian cuisine, frequently elevating stir-fries, dumplings, noodles, and marinades. Both chives and garlic chives can be used fresh or frozen, although their flavor is best when fresh. Chive flowers offer a beautiful and potent way to impart onion or garlic flavors into a dish. They seem delicate and are rather unassuming from a taste standpoint, but they can deliver quite a kick and look good doing it. Dried chives are less common, but they can be used in a pinch for a milder flavor when fresh leaves are hard to come by.
