fresh chives
Also known as: allium schoenoprasum, schnittlauch, cebollino, ciboulette, green chives, fresh garden chives
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Also known as: allium schoenoprasum, schnittlauch, cebollino, ciboulette, green chives, fresh garden chives
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic comfort food made completely vegan. A fluffy, perfectly baked russet potato topped with creamy vegan butter and fresh chives. Simple, satisfying, and the perfect side for any meal.
A perfectly fluffy baked potato with a crispy, seasoned skin. This simple classic is topped with tangy Greek yogurt and fresh chives for a light and satisfying side dish or small meal.
A classic, fluffy baked potato with a crispy, seasoned skin, topped with tangy Greek yogurt and fresh chives. This simple, satisfying side is a healthier take on a comfort food favorite, perfect for any meal.
A perfectly fluffy baked potato with a crisp, salty skin, topped with creamy vegan butter and fresh chives. This simple, comforting classic is a versatile side dish for any vegan meal.
A perfectly fluffy baked potato with a crisp, salty skin, topped with creamy vegan butter, tangy vegan sour cream, and fresh chives. This simple, comforting American classic is a versatile side dish for any meal.
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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