Chives
Chives are an herb also called pipe grass because of their hollow interior. They belong to the allium family, meaning they are related to bulbous plants such as onions, leeks, and garlic. The herb offers the best flavor when used fresh or frozen, but the flavor of dried chives is a good alternative if you don't have fresh chives available.
The origin of chives
Chives grow in many places around the world. The most important thing is that they thrive in the right soil and a temperate climate. Chives thrive best in loose, sandy soil. These conditions are primarily found in northern Europe and the Americas, where chives originate. Verstegen's chives come from Germany.
Characteristics of chives
Chives are recognizable by their long, tubular stems that resemble spring onions. The stems are dark green and bloom in June and July with blue-pink-violet flowers. The stems can grow to a length of 15-30 cm. Chive stems are primarily used in cooking, but did you know the flowers are also edible? This is especially common in restaurants.
The use of chives in the kitchen
Finely chopped chives are often used in scrambled eggs and soft cheeses. In soups, sauces, and salads, the herb not only adds flavor but also garnishes. The leek-like, onion-like flavor is characteristic of chives. Its mild, fresh, oniony flavor makes it a perfect complement to vegetables, fish, salads, potatoes, and egg dishes. For example, you can easily use it to season your Easter breakfast dishes.
