Chives are prized for their pure allium flavour, blessedly devoid of the harsh burn of raw onion.
Here are some other awesome things about chives.
They are hearty perennials, which means they re-appear every spring and require very little attention. In fact, they grow as weeds in many parts of Edmonton, including downtown parking lots. I don’t mean that you should harvest them from downtown parking lots; I just offer that as evidence of their gumption.
They are one of the first edibles to appear in spring. This year the spring thaw came early, and my chives were a few inches tall by the end of March. It was seeing this enterprising green growth that inspired me to write this post.
Their flowers are both beautiful and delicious. Most flowers with that light purple colour, like lilacs and violas, have very little flavour and are nowhere near as versatile as chive blossoms.
My chives usually bloom in June. The tiny, bell-shaped flowers are easy to harvest because they grow on round umbels. Just pick the entire flower head from the stalk, pinch the hub where all the stems meet, and you can remove all the blossoms in one motion. They are much more robust than most culinary flowers and can be kept in the fridge for days. The green stalks that hold the flower heads are woody and should be reserved for stock.
They can be super-fly elegant. When cut properly chives are like happy green confetti.
How to cut chives for fine dining applications: a photo essay.
Harvest the chives by cutting the stalks close to the ground with sharp scissors. Gently bundle the stalks together and lay them on a cutting board.
Cut the bundle in half.
Flip one half onto the other so that the cut ends are all on the same side. Use the side of your knife to line up all of the cut ends.
Cut the chives so that their length exactly equals their diameter.
That’s just a fancy technique to keep in your back pocket. Chives don’t need to be precious.
Chives are usually added to dishes fresh, shortly before consumption, as lengthy cooking destroys their delicate flavour. They are extremely versatile. I like them best on eggs, potatoes, and marinated vegetables.
Chives are borderline invasive because after the flowers mature and dry they each release dozens of little black seeds. These are edible, delicious, and easily harvested. Simply pick the dried flowers and shake out the seeds into a jar or paper bag. They have the same onion flavour as the stems, and a bit of a chewy texture.