Ingredient: Chives

» Jump to recipes using Chives as an ingredient


  • Description-

Chives are a perennial herb with clumps of cylindrical tubes or “leaves”.  They are a member of the onion family with a milder flavor.  Chives grow very well in our area.  Edible purple flowers emerge in early summer.

  • Preparation-

Chives are a common herb used widely in the culinary world.  Chives can be used in just about any dish including: salads, dips, soups, stews, vinegar, as well as herb butters.

  • Varieties-

 Chives have insect repelling qualities so they are good to grow in your gardens. Other chives to enjoy are garlic chives.

  • Storage-

To store fresh chives wrap them in a damp paper towel and put them in a plastic bag in the refrigerator.  Chives can also be frozen for later use.  Wash and trim the chives and allow them to dry completely.  When all the moisture is gone place them in freezer bags or ice cube trays with s little water or olive oil.

  • Nutrition-

Chives add little to no nutritional value to your dish, but they do add flavor!



When chive flowers bloom, you can use them too!  Their onion-ish taste can flavor just about any dish, as well as provide an aesthetic quality to your dishes!



Herb butter is a great way to preserve herbs over the winter months.  Check out our recipe for it!


Recipes Using Chives

Chive Pancakes

What to do with an abundance of chives? Try a scallion pancake with a chive substitute! This post includes a link to a gluten-free option (please note you’ll need rice flour & sweet rice flour to make the GF version) as well as to a standard recipe.

Crab Cakes

These chivey wonders went fast! You can use Old Bay Seasoning or whip up your own. Though these only take a few minutes to cook, allow some chilling time to firm up the cakes before frying.

Asparagus and Potato “Cake”

This was the result of a creative moment, but I have no regrets about the way it turned out! Potatoes and/or sweet potatoes provide the starchy middle that keeps things together, and the asparagus provides the springy gimmick. The rest of the ingredients are pretty flexible, so make it your own and have fun!

Celery and Potato Soup

Got celery? In abundance? This recipe may be for you! It’s light and healthy, it’s flavorful, it’s easy. The original recipe calls for a drizzle of walnut oil which, if you have it in your pantry, by all means use it! It is not a necessity though.

Cornbread and Brussels Sprouts Stuffing

My family usually does not do brussels sprouts. When I served this to my other half, he said “if you want me to eat more brussels sprouts, you can make me this anytime”! This one is easy to make over the course of a few days in quick 5 minute spurts. (Bake the cornbread, let it go stale, blanch the brussels sprouts and you’re ready for a quick and easy dish!) If using Four Star Farms corn meal from the farmstand, you can grind it a little smaller for an even better cornbread texture. It’s a keeper!

Slow Cooker Beef Barley Soup

Here we have a hearty soup using beef bones. Included are some plan-ahead options that make the soup even more flavorful, and also included are ways to fit this into a busy schedule and have steamy deliciousness waiting when you get home. Read through this post and decide what’s the best option for your schedule!