Chive
Although 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 very easily, wild or cultivated; its long hollow green
leaves are filiform and grow in clusters, reaching up to 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 the joy of all Quebec gardeners and growers.
Chive is not pulled out, it is cut. It is a very hardy perennial and the joy of all Quebec gardeners and growers.
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 Duck Canapés with Rhubarb-chive Chutney |
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- 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.
Chive is available year-round in the produce section of your local
METRO supermarket.
Chive juice is used as a parasite repellent (vermifuge).
Chive will keep for a few days in the fridge and can be frozen
without blanching.