Chives in Culinary

Traditional French cooking prefers combining chives with shallots, tarragon and marjoram.

Although, the simple truth is that chives complement just about any other flavor except sweet.

Some ideas for the foods that benefit greatly from (in the last minute) added chives: fish and shellfish, poultry, veal, cheese and creamy sauces, eggs and lots of vegetables like: artichokes, asparagus, carrots, cauliflower, corn, onions, potatoes, spinach, peas, tomatoes and others.

Chives contain sulfur-rich oil (found in all alliums) which gives them flavor and medicinal virtue of being antiseptic and to lower blood pressure. Since chives have less sulfur oil than larger alliums, they don’t have much medicinal use.



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