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Also known as: allium schoenoprasum, schnittlauch, cebollino, ciboulette, green chives, fresh garden chives, fresh chives, sibuyas na mura, kives, raw chives, onion chives, chives
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A luxurious yet simple breakfast featuring sweet, delicate Dungeness crab meat and nutty Swiss cheese folded into fluffy, golden eggs. Finished with fresh chives, it's a taste of the Pacific Northwest perfect for a special brunch.
A classic, creamy dip that's incredibly easy to make. Fresh chives, tangy sour cream, and a hint of garlic come together for the perfect party appetizer. Serve it with potato chips, crackers, or fresh veggies for a guaranteed crowd-pleaser.
Creamy, fluffy scrambled eggs folded with delicate pieces of smoked salmon and fresh chives. A luxurious yet simple breakfast or brunch, ready in under 10 minutes.
Indulge in a luxurious breakfast with these creamy scrambled eggs. Soft, custardy eggs are gently folded with delicate smoked salmon and fresh chives for a savory, elegant meal ready in 15 minutes.
When stored properly in a damp paper towel within a plastic bag, fresh chives typically last 7 to 10 days.
Yes, you can freeze them. It is best to chop them first and freeze them in ice cube trays with water or oil, or flash freeze them on a tray before transferring to a freezer bag.
The best substitute is the green tops of scallions (green onions). Finely chopped leeks or a small amount of onion powder can also work in a pinch.
Look for chives that are uniform green in color, firm, and upright. Avoid any that are yellowing, wilting, or feel slimy.
Yes, chive flowers are edible and have a mild onion flavor. They make a beautiful garnish for salads and soups.
Chives are a herb from a different species (Allium schoenoprasum) and are much thinner and more delicate than green onions (scallions), which have a white bulbous base.
No, chives are most commonly eaten raw as a garnish or added at the very end of cooking, as high heat destroys their delicate flavor.
Yes, unlike onions and garlic, the green parts of chives are considered low-FODMAP and are generally well-tolerated.
Rinse them under cold running water and pat them thoroughly dry with a paper towel before chopping to prevent them from sticking together.
fresh chives is a versatile ingredient found in cuisines around the world. With 30 calories per 100g and 3.27 grams of protein, it's a nutritious addition to many dishes.
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