Cookbook:Chive
| Chive | |
|---|---|
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Chives are a member of the onion family grown for their stems, which are used as an herb.[1]
Characteristics
[edit | edit source]Growing in bunches, chives consist primarily of thin, hollow, green stems.[2] Unlike garlic chives, chive stems are rounded instead of flattened and have a mild onion rather than garlic flavor.[2][3][4] Chives also produce edible purple flowers.[4]
Selection and storage
[edit | edit source]When selecting fresh chives, look for bright green and unblemished stems. They shouldn't be wilted or slimy. Store them in the fridge in an airtight container for up to a few days. Dried chives are also available, but they are much less vibrant.[3][4]
Use
[edit | edit source]Due to their mild aromatic flavor and delicate texture, chives are commonly used as garnish.[1][3] For example, they may be very finely sliced or chopped so they appear as small green speckles. Because they are so delicate and vibrant, avoid long or high-heat cooking.[2]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.