Chives is a herb with a hollow inside. It is a plant from the garlic family, which means that the herb is related to bulbous plants such as onion, leek and garlic. The herb gives the best flavour when used fresh or frozen, but the flavour of dried chives is a good alternative if you do not have fresh ones at your disposal.
Chives can be found in many places worldwide. What is most important is that it grows in the right soil and in a temperate climate. Chives grow best in loose sandy soil. These conditions can be found mainly in the north of Europe and America. This is where chives originates from. Verstegen’s chives come from Germany.
Chives can be recognised by the long pipe-shaped stems that look a bit like spring onions. The stems are dark green and bloom in the months of June and July with blue-pink violet flowers. The stems can grow to a length of 15-30 cm. We use the chives stems mainly in the kitchen, but did you know that the flowers can also be eaten? You see this mainly in restaurants.
Finely chopped chives are often used in scrambled eggs and soft cheeses. In soups, sauces and salads, the herb serves not only for flavour, but also as decoration. The leek/onion-like flavour is characteristic for chives. Because of the mild, refreshing onion flavour, the herb goes well with vegetables, fish, salads, potatoes and egg dishes. For example, you can season your Easter breakfast dishes with it.
