Chives

By: Hanna Finnegan

Identification:

Chives are a type of herb, and are the smallest member of the onion family, and have a onion-garlic flavor.

Origin:

Chives have a common name of Allium schoenoprasum. They are native to both the New (North America) and Old Worlds (Asia & Europe).

Climate Zone:

Temperate .

Chives are planted in the early spring. Chives grow best when they are exposed to full sun. The soil need to be wet, fertile and rich.

Parts of the plant used:

The entire chive is edible but the pompoms (the purple flowery part of the chive) can be taken of and scattered in salads. But the primary edible part of the chive is the stalk.

Chives should not be cooked, they are to delicate.

Forms sold:

Leaves.

Many chefs prefer to use the more "fine-leafed" type of chives.

Ethnic Foods:

Chives are a type of herb that is mixed with other spices that is used in cooking, which is a traditional French herb blend. Also used as a garnish.


Chives in an omelet.

Big image