Chives Cut & Sifted

[ 458 ]
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per 1/4 Pound
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per Pound

Chives is a member of the allium family, which includes onion and garlic. The slender and tubular stalks lend a mild onion flavor to foods, pairing particular well with eggs, rice, potato and cheese of all kinds.

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quick look

information at a glance

approximate cups to one pound50
active compoundsVolatile, acrid oil containing sulfur.
plant part usedleaves
processingcut & sifted

buying & keeping

general guidelines and tips

storage tipsStore in a container with a tight-fitting lid in a cool, dark cabinet.
appearance & aromaPapery and tubular green pieces with an onion-like aroma.


try something new

culinaryAdd to salads, soups, stews, casseroles and dips.
householdUse as a companion plant in the garden to help repel harmful insects from other herbs and vegetables.

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[ dill weed tip: Mix chives with dill weed to season dips and herbal butters.  ~ from Monterey Bay Herb Company ]

Mix with dill weed to season dips and herbal butters.

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[ garlic granules ]

[ garlic granules tip: Combine chives with garlic to flavor soups, stews and braised foods.  ~ from Monterey Bay Herb Company ]

Combine with garlic to flavor soups, stews and braised foods.

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flavor profile

cut & sifted

Chives possess a mild onion-like flavor that blends well with garlic, rosemary, basil, parsley and dill.

formulas & recipes

cut & sifted

coming soon

what else you should know

cut & sifted

Like its cousins, onion, leeks and garlic, chives is a bulbous perennial herb in the amaryllis family and is the smallest member of the onion genus. Also known as rush leeks, the cultivation of chives as food dates to ancient Rome.

In terms of culinary appeal, the flavor of chives is considerably milder than onion or garlic. The herb is used fresh or dried (as well as the flowers) to flavor vinegars, often in combination with other herbs. Dried chives are excellent additions to soups and salads, as well as dips, soft cheeses and herbal butters. As an added bonus, chives is a good source of vitamin C.

Background: The culinary use of Chives has been traced to its native soil in China, where it was added to foods nearly 5000 years ago. The plant grows wild in Europe from Greece and Italy to Southern Sweden and Siberia. It has been cultivated in herb gardens for centuries, and colonists brought Chives to America with other medicinal and kitchen herbs. Chives do not contain as much of the antiseptic sulfur oil as their onion cousins. They were thought to have a magical power in keeping disease and evil at bay; believers hung bundles of Chives in their homes. "Rush leek" is the Latin translation of this plant's name, probably due to their preference for moist habitat.

Description: A clump of Chives is actually many plants growing close together from several small bulbs. Dark green leaves are thin, hollow blades growing from 6 to 10 inches high. These round blades surround flowering stems which produce dense, purple umbels containing seed capsules. Chives prefer moist soils and often grow along stream banks. To harvest, snip the leaves leaving about 2 inches for future growth.

Chives: Fresh use is recommended avoid cooking or otherwise exposing to heat. Chop fresh herb and use as garnish for foods.

Use Chives for garnish and onion flavor. Chives contains a significant amount of vitamin C. 

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.