Chives
A mild onion flavour, to snip at the last minute.
- Season: March, April, May, June, July, August, September, October
- Peak season: April, May
- Botanical family: Amaryllidaceae
History
Found in the wild in Europe and Asia, chives have been grown in European gardens since the Middle Ages. They are the mildest member of the onion family, loved for their delicate flavour.
Origin and growing regions
Chives grow easily all over France, in gardens and on farms:
- Provence-Alpes-Côte d’Azur
- Île-de-France
- Brittany
Benefits
Chives add a gentle onion flavour:
- Vitamin C: Present in good amounts when fresh.
- Vitamin K: Found in their green leaves.
- Flavour without salt: Perfect in omelettes and soft cheeses.
- Snip at the last minute: They lose their flavour when cooked.
Varieties
- Common chives: Thin, hollow stems, mild onion taste.
- Thick chives: Thicker stems, more productive.
Zero waste
- Storing: In the fridge, in a damp tea towel: 1 week.
- Freezing: Snipped, in a bag or ice-cube tray: up to 6 months.
- Nothing goes to waste: Wilted chives can be snipped into an omelette or soft cheese. The flowers decorate salads.