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Chives grow in the cooler Northern hemisphere. Dutch farmers have even been know to use them as fodder for their cows to produce chive flavoured milk. Chives are cut in July before they flower and are processed quickly to avoid deterioration of their delicate flavour. Chives, together with Parsley, Tarragon and Chervil make up the classic French “Fine Herbes”.


The delicate flavour of Chives is preserved by quick freeze-drying immediately following cutting and processing. Their colour should be bright green.


Add Chives to cooked dishes at the last minute to preserve their delicate flavour. Stir into mashed potato with a little butter and grated cheese. Stir into cheese sauce at the end of cooking for a delicate flavour. Sprinkle onto scrambled eggs, omelettes, quiches and potato salad. Sprinkle over salads and soups as a great garnish. Stir into soured cream for a tasty dip.


Energy per 100g: 373 KCal
Protein per 100g: 24.6 g
Carbohydrates per 100g: 59.1 g
Fat per 100g: 4.2 g