Chives are the smallest member of the onion family and widely used in cooking.
They have long, thin green blades that are hollow inside. They have a mild, grassy flavour similar to baby spring onions or young leeks.
There is also an Asian variety of chive called Chinese chives, garlic chives or kuchai.
Chives add a delicious onion flavour in salads, soups and stews and are best added to the dish at the end to preserve the natural colour and flavour. The flowers of the Chive can also be eaten. They have a more delicate flavour than the stems and are an artistic addition to many dishes.
