Although both the scent and taste is similar to that of onion, chives is in many ways its own. The milder flavour makes it ideal as green topping for salads, bread and egg dishes in particular.
Recipes with chives
Chives may also be used to flavour fish dishes and stuffings, and as garnish on tomatoes, eggs, herrings and Danish open sandwiches. Chives should be added just before serving.
Chives originates from Central Asia.
Usage in the old days
In the old days, wild onions were gathered and used to flavour meat dishes. Chive stalks were mixed with curly kale and other herbs.
Chives were used in medicine; ground chives were supposed to cure toothaches and were said to be good for the stomach, bladder and kidneys.
In the beginning of the 20th century, farmers fed their domestic animals chives and put it in the fodder for horses.
Chives has a mild antibiotic effect and helps the digestion.
It is rich in vitamins A, B and C, iron and calcium.