Botanical: Allium schoenoprasum
Also: rushes, sweetbreads, grass onions, scallops, chives, chives, soup onions
The chives form long, juicy, green tubes. The slightly thickened sheaths form elongated onions. The inflorescence is a multi-flowered umbel with 2 or 3 rickety sheaths. The flower has 6 bluish, pinkish-red, rarely purple or white to yellowish tepals with a darker central stripe and 6 stamens. The fruit is a spherical capsule.
Chives can be harvested fresh from April to November.
fresh (bundle, herb pots), frozen, dried (rarely), freeze-dried (rarely)
Vitamin C, carotene, iron, essential oil
Taste and smell
Taste: Chives have a hot, spicy and onion-like taste
Smell: Chives have a rather leek-like smell.
Cooking and kitchen use with typical dishes
Soups: clear broths with fillings (dumplings, threads, noodles, cream puffs, vegetable fillings), clear grain soups ... semolina soups, cream soups (cauliflower cream, mushroom cream soups ...) puree soups,
Meat: beef (boiled beef), pork (roast pork, steak), poultry (steamed chicken breast, roasted)
Fish: herb fish, steamed fish
Egg dishes: scrambled eggs, omelets, pancakes, egg cocktails
Side dishes: fried potatoes, boiled potatoes, baked potatoes, dumplings, fried potatoes
Sauces: herb sauce, mayonnaise, dips, herb butter
Salads: raw vegetable salads (tomato, cucumber, leaf, carrot salads ...), delicatessen salads (meat, pasta, rice salads ...) potato salads, salads made from cooked vegetables
Others: cheese dishes, sandwiches,
Use in dietetics
Not suitable for gastroenterological diets (onion family).