Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. This post was brought to you by our friends at Evolution Fresh, who like fresh, flavorful ingredients as much as we do.
Today: Get to know the smallest of the edible alliums.
Shop the Story
Some members of the allium family -- onions, leeks, shallots -- work hard to get a dish started, while others, like chives, finish it off. Chives are almost always added to a dish at the end of cooking in order to preserve their mild onion flavor. Chive blossoms are edible too, and carry that same delicate flavor -- but of course if you don’t want to eat them, the lavender orbs are just as enjoyable bobbing in a vase.
To prep chives, Deborah Madison advises against chopping them by running a knife back and forth across their slender hollow leaves, explaining: “That bruises and mashes them more than anything. Instead, slice them once through with a sharp knife or snip them with scissors.”
Chive blossoms can successfully be dried, but don’t bother trying to preserve the leaves for later. Dried chives don’t taste like much -- they’re really only good for giving you a flashback to the teeny packets you got with misguided drive-thru orders of sad baked potatoes. (No one needs to relive that disappointment.)