3. Chives
What they are: An herb related to onions, garlic, and leeks.
Appearance:
- Very thin, solid, grass-like stems
- No bulb or white base
Flavor: Soft, subtle onion flavor—much milder than onions or scallions.
Best uses:
- Always raw or added at the very end
- Garnish soups, dips, deviled eggs, and baked potatoes
- Snip with scissors to avoid bruising
Varieties:
- Common chives: Mild onion flavor
- Garlic chives: Flat leaves with a garlicky taste (popular in Asian cuisine)
Key takeaway: Chives are a finishing herb, not meant for cooking.
