Chives are a good stand-in for green onions and find their way into many Asian dishes as well. Garlic chives or Nira are a slightly stronger and more garlic-y tasting cousin to chives and are also a poplar Asian green. Also popular with many chefs is chive oil, in which chives are blanched, cooled, whizzed in a food processor with olive oil and then strained. The resulting bright green oil oil is often drizzled over soups or used as a finishing oil for meats.
Speaking of looks, chives also make an attractive, versatile garnish. Finely minced or cut into 1/2" lengths, they add a crisp, graphic scattering of green to your dishes. Longer pieces add a playful element when tied up into little bows or, famously, used instead of string for Beggar's Purses.
Chives cut easier when gathered together into a small bundle and of course, the sharper the knife, the better. A dull knife will only crush and bruise the stalks. Sometimes, snipping chives directly over your dish with a scissors in the best way to go.
What is your favorite use for chives?
Recipes with Chives from The Kitchn
• Corn and Zucchini Salad
• Asparagus with Poached Egg, Tarragon and Chives
• Cheddar and Chive Guinness Bread
• Pistachio and Chive Goat Cheese on Puff Pastry Wafers
• Parmesan Chive Scones
• Mini Potato Pancakes with Green Garlic and Chives
(Image: Dana Velden)