Chive

Chive is a green herb plant with long and thin leaves, which is similar to scallion or green onions. Like its close relatives garlic,leek, and onions, the leaves of chive is a great herb for flavoring food. Siberian chives and garlic chives are the other two spices of chives. In Chinese cuisine, chive is primarily used raw as a garnich, it may also stir fried with eggs or other vegetables.

Chive

Fresh chives are available year – round in many supermarkets. You can buy freeze-dried chives too in markets.

When purchasing chives, select fresh chives that is uniform in size and green in color, avoid any wilted, yellowed ones.

Store unwashed chives in plastic bags and refrigerate in the vegetable crisper, which will last for about 4 - 6 days or so.

To make the most of the delicate onion flavor of chives, you would better use them raw, or add at the end of some dishes, or just before serving as a garnish. In China, people typically add chopped chives into the filling of dumplings, or sprinkle chopped chives over a bowl of soup.

Chives are rich in vitamins A and C, potassium, and calcium. They are perfect restrictting calorie, fat, or salt intake for those on diets. You can also combine chives with other herbs and spices as a salt-substitute.