Description

Culinary chives have pink or purple flowers. Their mounding strappy leaves have a mild onion flavor that adds pizzazz to green salads and complements vegetables and eggs. They are the smallest species of the onion family, growing in clusters up from the bulbs. Chives have a mild onion flavor which is best enjoyed fresh or added at the very end of the cooking cycle. They are a very popular herb whose use is varied, adding flavor to fresh vegetables, proteins, and cheeses.

Chives contain both choline and folate. They are rich in vitamins A, C, and K. In addition, chives are high in manganese and house a treasure trove of plant-based antioxidants.