Chives were first used in China some 3,000 years ago. They belong to the same family as shallots, garlic and leeks and have a distinct onion taste. This fragrant herb has slender, vivid green, hollow stems. Chives are rich in Vitamin A and Vitamin C and are a good source of fibre and Vitamin E. However, because they are a herb being used mainly for flavour and garnishes, chives are not consumed in large enough quantities to make a major contribution to nutrient intakes.

Types, Varieties and Availability of Irish Produce

Nutritional Value

Nutrient Raw
Energy kJ 97
Kcal 23
Protein g 2.8
Carbohydrate g 1.7
Fat g 0.6

A good source of…

Nutrient Fresh
Fibre One Tick
Vitamin A One TickOne TickOne TickOne Tick
Vitamin E One Tick
Vitamin C One TickOne TickOne Tick

For more information on nutrition and the details given above, check out our nutrition page.

Preparing and Using

Look for those with a uniform green colour and no signs of wilting or browning. Store in a plastic bag in the refrigerator for up to a week.Fresh chives can be snipped with scissors to the desired length. They’re delicious in many cooked dishes but should be added toward the end of the cooking time to retain their flavour. Both chives and their edible lavender flowers are a tasty and colourful addition to salads.

Chives are mainly used as a garnish or as flavouring for any dish that just needs a mild onion flavour. They are used in soups, sauces,scrambled eggs, omelettes, creamed potatoes,creamed cheese, salads, sandwiches, poultry and fish and to flavour butter, dressings and dips.
For some chive recipes, visit the Bord Bia website here

Organic Smoked Salmon and Cheese Frittata

A special treat that’s quick and easy to prepare

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New Potatoes in a Creamy Chive dressing

Wonderful with poached salmon or chicken.

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