raw chives
Also known as: fresh chives, allium schoenoprasum, cebollino, sibuyas na mura, kives
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Also known as: fresh chives, allium schoenoprasum, cebollino, sibuyas na mura, kives
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When wrapped in a damp paper towel and stored in a plastic bag, fresh chives typically last 7 to 10 days.
Yes, chives freeze well. Chop them and place them in ice cube trays with a little water or olive oil for easy use in future recipes.
The green tops of scallions (green onions) are the best substitute, though they have a slightly stronger flavor.
Look for uniform, bright green blades. Avoid any that are yellowing, wilting, or feel slimy.
No, chives are most often used raw as a garnish or added at the very end of cooking to maintain their mild onion-like flavor.
No, chives are a different species (Allium schoenoprasum) with thinner, hollow, grass-like blades, whereas green onions have thicker stems and a small white bulb.
Rinse them under cold running water and pat them completely dry with a paper towel before chopping to prevent them from sticking to the knife.
No, chives are very low in calories, providing only about 30 calories per 100 grams, making them a nutrient-dense garnish.
They can provide a similar flavor profile but are much milder. They are better suited for finishing dishes rather than as a base for sautéing.
raw 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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