What Does it Taste Like?

Chives have a delicate and slightly sweet taste that is similar to onions, but less pungent and more subtle. They have a crisp and tender texture that adds a nice crunch to salads, soups, and sandwiches. Chives can also be cooked, but they lose some of their flavor and texture when heated, so it is best to add them at the end of the cooking process or after the dish is done.

Varieties we grow

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Why Should I Eat It?

Chives are not only delicious, but also nutritious. They are low in calories and high in vitamins, minerals, and antioxidants. Chives are especially rich in vitamin K, which is important for blood clotting and bone health. They also contain vitamin A, vitamin C, folate, iron, and manganese. Chives have anti-inflammatory, antibacterial, and antifungal properties that can help prevent infections and boost immunity. Chives may also help lower blood pressure and cholesterol levels, as well as improve digestion and liver function.


March - October

Chives are a type of herb that belong to the same family as onions, garlic, and leeks. They have long, thin, green stems that are hollow and have a mild onion-like flavor. Chives are often used as a garnish or a seasoning for various dishes, adding a fresh and bright touch to any meal.

Recommended Storage

How Do I Store It?

Short Term

Chives can be refrigerated for up to a week. You can either wrap them loosely in a damp paper towel and place them in a plastic bag, or put them in a glass jar with some water and cover them with a plastic bag. Make sure to change the water and paper towel every few days and keep the chives away from ethylene-producing fruits and vegetables, such as apples, bananas, or tomatoes, which can cause them to wilt faster.

Long Term

  • Freeze: Chives can be frozen for up to six months. You can either freeze them whole or chopped, depending on how you plan to use them later. To freeze chives whole, wash and dry them thoroughly and place them in a single layer on a baking sheet. Freeze them until firm, then transfer them to a freezer bag or container. To freeze chives chopped, wash and dry them thoroughly and chop them finely or coarsely. Place them in an ice cube tray and fill each compartment with water, oil, or broth. Freeze them until solid, then pop them out and store them in a freezer bag or container. To use frozen chives, you can either thaw them in the refrigerator or add them directly to hot dishes.
  • Dehydrate: To dehydrate chives, wash and dry them thoroughly and chop them finely or coarsely. Spread them in a single layer on a baking sheet and place them in an oven set to the lowest temperature, or use a dehydrator if you have one. Dehydrate them until they are completely dry and brittle, which can take several hours depending on the method and the humidity level. Store them in an airtight jar or container in a cool and dark place. Dehydrated chives can last for up to a year and can be rehydrated by soaking them in water or adding them to soups or stews.

How Do I Cook It?

Chives are very easy to cook and can be used in a variety of ways. Here are some of the best methods for cooking chives:

  • Chopping: Chives can be chopped finely or coarsely, depending on your preference and the dish you are making. You can use a knife, a pair of scissors, or a food processor to chop chives. Chopped chives can be sprinkled over eggs, potatoes, cheese, pasta, rice, or any other dish that needs a pop of color and flavor.
  • Blending: Chives can be blended with other ingredients to make sauces, dips, dressings, or pestos. For example, you can blend chives with sour cream, cream cheese, yogurt, mayonnaise, or butter to make a creamy and tangy spread for bread, crackers, or vegetables. You can also blend chives with olive oil, lemon juice, garlic, salt, and pepper to make a simple and refreshing dressing for salads or grilled meats.
  • Baking: Chives can be baked into breads, muffins, biscuits, scones, or pies to add some savory and aromatic notes. You can either mix chives into the dough or sprinkle them on top before baking. Chives can also be baked into cheese or egg dishes, such as quiches, frittatas, or omelets, to enhance their flavor and texture.
  • Frying: Chives can be fried in oil or butter to make crispy and flavorful garnishes or snacks. You can either fry whole chives or cut them into smaller pieces. Fried chives can be sprinkled over soups, stews, casseroles, or stir-fries, or eaten on their own as a crunchy and tasty treat.

What Goes Well With It?

Chives have a versatile flavor that can complement many different ingredients and cuisines. Here are some of the best flavor pairings for chives:

  • Cheese: Chives and cheese are a classic and delicious combination. Chives can enhance the flavor of any type of cheese, from soft and creamy to hard and sharp. You can add chives to cheese sauces, dips, spreads, or fondues, or sprinkle them over cheese platters, sandwiches, pizzas, or nachos.
  • Eggs: Chives and eggs are another perfect match. Chives can add some freshness and color to scrambled eggs, omelets, frittatas, or quiches. You can also mix chives with mayonnaise or mustard to make a tasty filling for deviled eggs or egg salad.
  • Potatoes: Chives and potatoes are a hearty and comforting pair. Chives can add some zing and texture to mashed potatoes, baked potatoes, potato salads, or potato soups. You can also make chive potato pancakes, chive potato bread, or chive potato chips.
  • Seafood: Chives and seafood are a light and elegant pair. Chives can add some brightness and contrast to fish, shrimp, crab, lobster, or scallops. You can make chive butter, chive cream, or chive vinaigrette to drizzle over seafood dishes, or chop chives and mix them with breadcrumbs, cheese, or herbs to make a crunchy topping for baked or broiled seafood.
  • Herbs: Chives and other herbs are a fresh and fragrant pair. Chives can enhance the flavor of any herb, such as parsley, basil, cilantro, dill, mint, or rosemary. You can make herb chive butter, herb chive pesto, herb chive tea, or herb chive vinegar to use in various recipes, or simply chop chives and other herbs and sprinkle them over salads, soups, or roasted vegetables.
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