What is it?

An herb related to the leek and onion, chives contribute a refined hit of onion flavor, and their green color adds lots of eye appeal. Mildly pungent chives are fantastic with starchy foods (think: baked potatoes but also rice, polenta, and couscous). Chives are also great with fish and shellfish, eggs, and many vegetables, especially tomatoes and corn.

They’re not only easy to use and versatile, but they’re also easy to grow and will return year after year. Chive flowers are also edible, with flavor slightly more pungent than the leaves, so if you grow your own, don’t overlook this pretty way to garnish a dish. Or add them to salads by snipping or pinching the individual florets from the cluster.

Don’t have it?

Scallion greens can substitute for chives.

How to choose:

At the market, look for chives with fresh, turgid stems. It doesn’t matter whether they’re thin or thick, just that they aren’t wan or droopy.

How to prep:

Sharp scissors are great for snipping chives. To prevent the snippets from scattering, cut them into a small, deep dish. If chopping chives on a cutting board, use a very sharp, thin-bladed knife so you don’t bruise the tender leaves.

How to store:

Wrap chives in a barely damp paper towel and store in a plastic bag in the fridge, where they’ll keep for several days. Or stand them in a glass with an inch of water. You can keep them right on the counter for a couple of days.

Recipes

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  Recipe

  Moussaka Nistisimo (Vegan Moussaka)

  这个无肉,无乳糖版本的希腊麦nstay tastes as rich as the classic version, and it holds together well when sliced and served.

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  Recipe

  Roasted Radishes with Chive Butter

  Roasting radishes brings out their sweetness while still retaining crunch.

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  Recipe

  Challah Toasts with Dill Cheese, Fennel, and Smoked Salmon

  These canapés are like Sunday brunch meets the Jewish holidays. Use a mandoline, if you have one, to shave the fennel into super thin curls. If not, a sharp chef’s…

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  Recipe

  Green Peas with Bulgur, Garlic, Fresh Herbs, and Feta

  This simple tabbouleh-inspired side is perfect with grilled chicken or seared pork chops.

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  Recipe

  Lobster Poached in Gewürztraminer and Pear Nectar

  This impressive starter from culinary instructor Emily Peterson is neither difficult nor time-consuming. If serving as a main course, rice makes a great side. Two tips: Add enough salt to…

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  Recipe

  Buttermilk Ranch Dressing

  This dressing improves with time. The flavor is best if you can let it sit for at least an hour before serving. Serve with chicken legs, salmon, and—oh, yeah—salad.

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  Recipe

  Sear-Roasted Skirt Steak with Endive and Blue Cheese

  Cooked until tender, peppery endive is great alongside beefy skirt steak slathered with blue cheese butter.

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  Recipe

  Spring Pea Soup with Spiced Cream

  The sweet soup tastes of spring, but the cayenne-spiked cream swirl makes this a dramatic bowl, both in flavor and in looks.

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  Recipe

  Spring Salad with Strawberries

  The season’s best produce is highlighted in this zesty, healthful starter.

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  Recipe

  Poached Fluke in Lemon Brodo

  Fragrant with lemon, this light, utterly simple fish dish is a joy to cook and eat. Serve it with some good crusty bread to dunk in the broth.