Chive

Though it is considered an herb, chive is actually the smallest vegetable in the onion family. It has a very mild and delicate taste and aroma.

Chive grows quite effortlessly, wild or cultivated; its long hollow green leaves are filiform and grow in clusters that can reach 20 centimetres in height. Each leaf stems from a bulb just below the ground and any uncut leaves will eventually bloom into small pink, white or purple flowers.

Chive is not pulled out, it is cut. It is a very hardy perennial and a joy to all Quebec gardeners and growers.

Culinary tips and advice

• Choose chive leaves that are firm and dark green, free of any sign of mildew, mould or yellowing.
• To use, cut with a very sharp knife or snip with scissors directly over the dish.
• Chive is used to season a large number of hot and cold dishes.
• Chive is ideal to flavour vinaigrettes, mayonnaise or vegetable dips.
• In cooking, it is preferable to add chive at the last minute to preserve all of its flavour.
• It is very easy to make your own chive butter by mixing chopped chive with softened butter.

For delicious recipes featuring chive, click on metro.ca.

Storage Life
Chive will keep for a few days in the fridge and can be frozen without blanching.