Clives are a member of the allium family. These allium herbs were popular among the Egyptians, Greeks and Romans. The strong odor, so typical of these herbs, is due to a variety of sulfur compounds, such as alkyl sulfoxides and allyl sulfides. They are reported to have beneficial effects on the circulatory, digestive and respiratory systems.
A beautiful herb but HOW do you cook with it??
The leaves are best used when fresh. However, they may also be finely chopped and frozen for later use. The leaves, however, do not keep their flavor when dried. Chives have a mild onion flavor. Their pungency is not as pronounced as that of garlic and onions, which are considered the bigger cousins of chives. The delicate flavor that chives impart to food makes it a very useful herb to use in a variety of situations.
Soups, Stews, Salads and Sauces
Chives are widely used in stews and soups, especially potato and asparagus soups. The chopped leaves can be sprinkled in salads or used to flavor various sauces, dips, soy mayonnaise, and sour cream. Chives can also be used to garnish cottage cheese, and potatoes.
Try this quick, healthy, and super tasty recipe this week!
all this helpful chive info was found at: http://www.vegetarian-nutrition.info/herbs/chives.php
