Chives


Chives are an herb which is a member of the onion family. They have their own distinctive taste which resembles onion and garlic but which is milder and more subtle.

Chives in cooking
Chives are most often used either as a garnish or when they are finely chopped and added to dishes to add flavour. They are widely used in Scandinavia (especially in Sweden) and in France. In Sweden, for example, chives are cooked into soups, fish dishes and pancakes and are also used as an ingredient and/or garnish with open sandwiches. They are also used in a famous Swedish sauce (graddfil) for a herring recipe that is traditionally eaten during Midsummer celebrations. The French use chives as part of their famous seasoning - fines herbes.

General uses of chives include adding them to soups, stews and egg dishes. You can also add them to salads and to vegetables (such as potatoes). Chives are a popular addition to cheeses as well.

Chives in medicine

Chives have been used for medicinal purposes for centuries. For example, it is believed that the Romans used chives to treat throat problems and the symptoms of sunburn. Nowadays chives are not used as much - many people prefer to use other members of the onion family such as garlic which has a more concentrated effect. However, chives are a good source of vitamins (A and C) and do have some iron content.

Many practitioners of alternative medicines will use chives to help with:








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