Chives have an aroma similar to leeks and a pleasant spiciness, which makes it ideal for seasoning strong dishes. For those who think onion has an overly strong flavour, chives are an acceptable alternative.
Chives contain sulphur compounds that produce their scent and develop their flavour by slicing tissues, i.e. when cutting or chopping.
– Keep the chives in a cool and dry place, away from sunlight, in a sealed container.
– We sprinkle chives over finished dishes such as cold roast meat, which gives it a very decorative appearance.
– Like all dried aromatic herbs, chives is easy to use. It is sufficient to mix it into creamy mixtures like ricotta or fresh cheese or pastry for gnocchi.
Although chives, like garlic and onion, belong to Alliaceae family, their underground bulbs are not used as a spice, only the leaves. Chives were used in Central Asia in prehistoric times.
It can be used with: chives go well with chervil, parsley and onion, and in addition to parsley, tarragon and chervil it is an ingredient of the famous French aromatic herbs.