Chives
Allium schoenoprasum · chives · ciboulette
Chives: what every chef needs to know
Chives are the mildest member of the onion family and have a subtle, fresh onion-garlic flavour without the sharpness or intensity of onion, garlic or leek. The flavour comes from sulphur-containing compounds, but at a much lower concentration than other Allium species. Chives are used exclusively raw or added at the last minute: heat immediately destroys both colour (from vibrant green to olive green) and flavour (from fresh to sulphurous). Cutting with a sharp knife or scissors (not chopping) minimises cell damage and aroma loss. In classic French cuisine, chives are one of the fines herbes (along with parsley, chervil and tarragon) and a standard finishing herb for omelettes, vichyssoise and béarnaise sauce. In modern cooking, chives are also used as a garnish, thinly sliced into rings or left whole as a ribbon. Chive blossoms (purple flowers, summer) are edible and suitable as a decorative garnish with a mild onion flavour.
Chives: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central (FDC ID 170922) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central (FDC ID 170922).
Chives: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Cold French cream soup of leek, potato, cream and chicken or vegetable stock. Chives are the classic garnish: finely chopped and scattered over the soup just before serving. The mild onion flavour contrasts with the rich creaminess without overpowering it.
Classic French omelette prepared with the four fines herbes: chives, parsley, chervil and tarragon. The herbs are sprinkled in just before folding the omelette so they are not cooked through. Chives provide the binding mild onion note.
Cream mixture of creme fraiche or sour cream with generously cut chives, salt and optionally lemon zest. Classic Eastern European and Scandinavian sauce for baked potatoes, blini with salmon or smoked fish. Chives provide the fresh, green accent.
Chives: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Always use a sharp knife or scissors. Chopping damages more cells than cutting. Cut just before serving: chopped chives oxidise quickly. Never cut in advance and leave to stand.
Dried chives lose approximately 60% of their aroma and colour. Use only as a last resort. Fresh is always superior. Freezing (chopped, in an ice cube tray with water) is a better preservation option than drying.
Chop chives finely, fill into an ice cube tray with a little water or stock, freeze. Retains colour and approximately 50% of aroma. Add directly to hot dishes without defrosting.
Blend generous chives with neutral oil (2:1 oil:chives), pass through cheesecloth. Vibrant green finishing oil for plating. Keeps for 3 days under refrigeration.
Chives: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Chives: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Chives are among the earliest herbs in spring (can push through snow). Greenhouse chives available year-round. Purple flowers in May–June: blossoms are edible and decorative.
Chives: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Chives
Why should chives never be heated?
Heat simultaneously destroys two aspects: (1) the volatile sulphur compounds that give chives their mild onion flavour evaporate and transform into bitter compounds; (2) the chlorophyll in the cell walls breaks down and the vibrant green colour turns olive-brown. Always add chives after removing from heat or immediately before serving.
What is the difference between chives and spring onions (scallions)?
Chives (Allium schoenoprasum) have thin, hollow, round stems and a mild flavour. Spring onions/scallions (Allium fistulosum) have wider, filled stems with a white base and a stronger flavour. Chives are never cooked through; spring onions can go briefly into stir-fry dishes. In terms of flavour intensity, chives are the mildest of the Allium herbs.
How do I cut chives professionally?
Method 1 (rings): hold a bunch of chives together with your fingers and cut into equal rings of 2–3mm. Use a very sharp knife for a clean cut. Method 2 (scissors): snip directly over the dish with kitchen scissors. Fastest method, least cell damage. Method 3 (ribbon): use whole stems as a garnish or wrap around pieces of fish or vegetables.
At what temperature should you store Chives?
Store Chives at 1°C to +5°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Chives professionally?
The primary professional technique for Chives is Cutting and raw use at room temperature for immediately bij onserve. Always verify core temperature with a calibrated probe thermometer.
Does Chives contain allergens?
Chives is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
