He is the undisputed king of kitchen herbs: chives. Whether finely chopped on a buttered bread, in herb quark, or sprinkled over scrambled eggs – the green stalks instantly bring freshness to the plate. But chives are more than just decoration. They are a close relative of the onion and provide valuable nutrients without adding weight. Here's why you should cut (not chop!) the stalks more often.
What you should know about chives
Chives are a very rewarding herb. Their outdoor season runs from March to October. During this time, they are regionally available and often grow wild in meadows or continuously regrow in home gardens.
They belong to the leek family, which you can immediately smell and taste. A tip upfront: Chives should never be chopped or crushed, but always cut with sharp scissors or a knife, otherwise they will become bitter and mushy.
Nutrients & Effects
Chives are the perfect figure flatterer. They have very few calories (only 30 kcal per 100g) and thus fit into any diet plan.
From a health perspective, they have a lot to offer: They aid digestion and help to better tolerate fatty foods. They are also rich in antioxidants (containing e.g., vitamin C and K), which protect your cells from stress. They are also beneficial for the acid-base balance, as they have an alkaline effect in the body.
Taste & Texture
Chives taste like a mild onion, fresh and slightly sharp. The tubes are crisp and juicy. They combine well culinarily – especially with dairy products, eggs, or potatoes.
An important note from your overview: Due to the intense onion aroma, usually only a small amount can be used. They are used as a spice, not as a main vegetable. They are also not suitable for smoothies. The essential leek oils would ruin the taste of a sweet fruit smoothie and could irritate the stomach if consumed undiluted.
Preparation with Kitchen Appliances
Even if smoothies are out, you can process chives cleverly:
- Bread maker: Fresh herb bread is a delight! Add finely chopped chive rolls (preferably only when the "beep" for ingredients sounds) to the dough in your bread maker. The bread will get a wonderfully savory note that is perfect for grilling.
- Ice cube tray: Since you often buy a large bunch but only small amounts can be used, freezing is the solution. Fill the rolls into the ice cube tray, pour a little water or – even better – soft butter or olive oil over them. This way you have ready-made "herb butter cubes" for steaks or soups.
- Blender: Since they are not suitable for smoothies, use the blender for dips! A "Green Goddess Dressing" made from yogurt, avocado, lemon, and plenty of chives becomes super creamy and green in the blender.
- Air fryer: Harvested too much? You can dry chives at the lowest temperature in the air fryer. While they lose some aroma compared to freezing, they will keep for months in a spice jar.
Shopping & Storage
Look for plump, dark green stalks. Yellow tips or mushy stems are a sign of old herbs. When bought in a pot, they will keep well on the windowsill if they receive regular water (water from below!). Cut chives should be wrapped in a damp cloth and placed in the vegetable drawer or directly in the freezer.
Use in the Kitchen
- The classic: Buttered bread with chives and a pinch of salt.
- Dips: Indispensable in herb quark or remoulade.
- Soups: As a topping on potato or pumpkin soup (sprinkle on at the table, do not cook with it, otherwise it will lose vitamins!).
Fun Facts
- Edible flowers: When chives bloom (purple spheres), the stalks often become tough. But did you know that you can eat the flowers? They taste sweetly sharp and look great in salads.
- Names: In Austria, they are often called "Schnittling", in Switzerland there is the diminutive "Schnittlauch".
- Thirsty: Chives are a "water guzzler" – as a potted plant, they need significantly more water than Mediterranean herbs like rosemary.
Conclusion
Chives are the regionally available everyday hero. They are low in calories, have an alkaline effect, and are rich in antioxidants. Although they are not suitable for smoothies and usually only a small amount can be used, thanks to their ability to combine well, they enhance almost any savory dish. Use an ice cube tray to preserve the freshness of the season (March to October) for winter!
