Dried chives are a commonly used herb. In culinary use, the scapes and the
unopened, immature flower buds are diced and used as an ingredient for fish,
potatoes, soups, and other dishes. The edible flowers can be used in salads.
Chives are grown for their scapes and leaves, which are used for culinary
purposes as a flavoring herb, and provide a somewhat milder flavor than those of
other Allium species.
Chives have a wide variety of culinary uses, such as in traditional dishes in
France, Sweden, and elsewhere. In his 1806 book Attempt at a Flora (Försök til
en flora), Retzius describes how chives are used with pancakes, soups, fish, and
sandwiches. They are also an ingredient of the gräddfil sauce with the
traditional herring dish served at Swedish midsummer celebrations. The flowers
may also be used to garnish dishes. In Poland and Germany, chives are served
with quark cheese. Chives are one of the fines herbes of French cuisine, the
others being tarragon, chervil and parsley. Chives can be found fresh at most
markets year-round, making them readily available; they can also be dry-frozen
without much impairment to the taste, giving home growers the opportunity to
store large quantities harvested from their own gardens.
* Sold by the 1/2 Cup or 1 Cup
* packaged in a small zip-lock
