How To Use Chives in Recipes

The entire chive may be eaten, from the flower, to the leaves, and down to the bulb. Even the seeds are edible, but they are said to be crunchy and lacking in flavor. Perhaps the most popular use for the chive is to cut the leaves into 1/4-inch pieces to sprinkle on top of a baked potato, providing a crunchy, light, oniony addition to a sour cream topping. Chives are also commonly used in soups and dips. An unusual and colorful twist is to use the flower as an exciting garnish for a soup, or broken up it can be spread over a salad.

Chives can be used in many places where onions might also enter. Try putting them in a stuffing recipe, or adding to most soups. They are utterly versatile, great fresh or dried. Generally, put them in late during cooking to preserve their crispness. They can also enter into the beginning stages of an eternally cooked stew.

Once chives are introduced into the garden, there will be plenty available fresh when needed during the growing season. But the gardener may wish to dehydrate a quantity by simply drying whole leaves and then crumbling them into a jar. Use them in recipes where you might otherwise have used dried onions. Put dried chives in soups or add to corn muffins with red and black pepper for an interesting twist.

Chives are commonly used as a garnish; try tying up a wrap, say in a grape leaf, as if it were a package! Or tie up a bundle of carrot sticks with a chive leaf or two. There is so much that can be done with chives. We have put together a few recipes, below:

- Chive Salad Dressing
- Chive Dolmades
- Chive Chicken Soup
- Noodles and Chives
- Cream Cheese, Chive, and Bacon Dip

Next Page: Chive Dressing


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