Chives
Chives
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That little scatter of green on a baked potato, a bowl of soup, or a plate of scrambled eggs, with a gentle onion freshness that lifts the dish without taking it over: that is what chives do. Chives are the mildest, most delicate member of the onion family, and drying mellows their grassy bite into something sweeter and rounder. Sprinkle them over potatoes, eggs, and omelets, stir them into sour cream and dips, fold them into soft cheese or compound butter, or finish soups, salads, and dressings with a fresh green note.
Because they are so mild, chives season gently: they add the savor of onion without the sharpness, which is what makes them the classic finish for creamy, eggy, and potato dishes. We pack the dried cut blades fresh so they keep their color and their soft oniony aroma, instead of fading to flavorless green flecks.
Dried cut, packed fresh. No salt, sugar, or fillers.
Common Questions
How much dried should I use in place of fresh?
How much dried should I use in place of fresh?
Dried chives are more concentrated by volume, so use about one third as much: roughly one teaspoon dried for one tablespoon of fresh. Add them and taste, since you can always add more. For the brightest result, rehydrate them for a minute in a little water, broth, or the dish's own moisture before using.
When in cooking should I add them?
When in cooking should I add them?
Late, or right at the end. Chives are delicate and their gentle flavor fades with long, hard heat, so they work best stirred in during the last few minutes or sprinkled on as a finish. Adding them at the start of a long simmer mostly cooks the flavor away.
How are chives different from onion or green onion?
How are chives different from onion or green onion?
Same family, much gentler. Chives give the fresh, grassy top note of onion without the pungency, bite, or heat of a raw onion or the sharpness of green onion, so they season subtly. That mildness is the point: they add freshness and a hint of onion to delicate dishes where chopped onion would dominate.
What do they pair best with?
What do they pair best with?
Anything creamy, eggy, or starchy. Classic matches are baked potatoes and sour cream, scrambled eggs and omelets, cream cheese and soft cheeses, potato and corn soups, and butter for steak or fish. They also brighten dips, dressings, deviled eggs, and savory pancakes.
How do I keep them fresh?
How do I keep them fresh?
Store them in a sealed container away from light, heat, and moisture. Like all dried herbs they slowly lose aroma over time, so keep the jar closed and cool, and crush a little between your fingers before using to wake the scent back up.
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