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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Chive
(Allium schoenoprasum)
Family: Liliaceae
Native to Britain, but now rare there in an uncultivated state, Chives
are the smallest and finest-flavored of the Onion botanical group of
plants that goes under the name of Allium, and which also includes the
Garlic, Leek and Shallot. The Chive plant is a hardy perennial and the
bulbs grow very close together in dense tufts or clusters. They are
now cultivated worldwide. The slender leaves appear early in spring
and are long, cylindrical and hollow, tapering to a thin point, and
from 6 to 10 inches high. The slender leaves are used as a seasoning.
Chives cut fresh and chopped fine are a great improvement to green salads,
cucumber salad, or sprinkled on sliced tomatoes. Chives are also excellent
in omelettes, and may be chopped and boiled with potatoes that are to
be mashed, or chopped fresh and sprinkled, just before serving, on mashed
potatoes, both as a garnish and flavoring. Chives may also be put into
soup, either dried, or freshly cut and finely chopped, and are a welcome
improvement to homemade sausages, and croquettes, as well as an excellent
addition to meat puddings and pies. Chinese Chive (Allium tuberosum)
is an important ingredient in Asian cooking.
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