Chives Selection Information | Nutritional Information | Tips & Trivia

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Chives are more than just a potato topping, this tasty herb gives dishes a flavor combo similar to mild onions and garlic. Use chives with fish, poultry & many vegetable dishes.

Scientific Binomial Name: Allium seorodoprasum

SELECTION INFORMATION
Usage

In fish, poultry & baked potato dishes & with any vegetable.

Selection

In general, herbs should be fresh looking, crisp and brightly-colored.

Avoid

Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Storage

Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.

Ripening

Herbs will not ripen further after harvest.

  • Nutritional Information

    • Chives are very low in Cholesterol and Sodium. They're also a good source of Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magne

    Amount per serving

    Calories :30Calories from Fat :
    Total Fat0.73
    Cholesterol0%
    Sodium 3%
    Total Carbohydrate4.35%
    Dietary Fiber2.5%
    Sugars 1.85%
    Protein 3.27%
    Vitamin A4353%
    Vitamin C58.1%
    Calcium 92 %
    Iron 1.6%

  • Tips & Trivia

    • Chives are the smallest species in the onion family Alliaceae and are the only species of Allium native to both the New and the Old World.

    Chives are always referred to in the plural because they grow in clumps rather than individually.

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