chives
A slender, hollow-stemmed herb in the onion family, with a mild, grassy onion flavor much gentler than a green onion's. Used raw, finely chopped, as a garnish or mixed into a dish for a light onion note without the sharpness or moisture that chopped onion would add.
Buying guidance
Fresh chives are sold in small bunches, usually near the other fresh herbs -- look for stems that are bright green and firm, not limp or yellowing at the tips. Freeze-dried chives (in a small jar or shaker, next to the dried herbs) are a shelf-stable alternative; they're noticeably more concentrated than fresh, so a recipe written for fresh chives needs less if using dried.
Substitutions
- The green tops of green onions (scallions) -- a close flavor match, slightly stronger; a common 1:1 swap.
- Freeze-dried chives -- use about a third the amount of fresh, since they're more concentrated once rehydrated by moisture in the dish.
- A small amount of finely minced onion -- much sharper and more pungent, so use sparingly and expect a stronger onion flavor than chives would give.
Tips & common mistakes
Chopped too far ahead, chives lose their bright color and a good amount of flavor within a few hours -- cut them close to serving. Cooked with real heat, most of their delicate flavor cooks off, which is why they're almost always added raw, right at the end.
Storage
Fresh chives wilt quickly loose in the fridge -- store the bunch upright in a glass with a little water like fresh flowers, loosely covered with a bag, and they'll keep for a week or so. Chopped chives freeze reasonably well in a sealed bag or ice cube tray, which is a better option than trying to keep them fresh for long.