Round, pompom-shaped flowers in a light blue shade.
In French cuisine, chives are considered one of the essential “fines herbes,” along with tarragon, parsley, and chervil. Best used fresh, finely chopped and added right before serving—especially in hot dishes—to preserve their delicate flavor and aroma.
Chives offer a more subtle, refined taste than onion. On their own or combined with other herbs, they elevate green salads, potatoes, fish, and pretty much any egg-based recipe. Try an omelet with chive flowers, for example. Crisp texture that bursts with flavor as you bite into it.
