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TopChive
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 grow in clusters, reaching up to 20 centimetres in height. Chive is not pulled out, it is cut.
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 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.
- Goes best with thick soups, quiches, veggie dips, tzatziki dips, omelets, salmon or trout cooked in foil as well as fresh cheese. You could even make a pesto with pine nuts, garlic and parmesan.
- Chive is available year-round in the produce section of your local Metro supermarket.
Storage Life
Chive will keep for a few days in the fridge and can be frozen without blanching. To keep all the chives’ flavours, finely chop them with scissors, then place in a sealed container in the freezer.
Chive Recipes
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