Chives are the smallest member of the onion family and have a delicate flavor. Chives are grown for their scapes (which are the long, flowering stems rising from the bulb) and are used as an herb. Chives provide a milder flavor than other members of the Allium species.
Sophisticated air drying processes allow chives to retain their color, texture and freshness best. We like chives because they seamlessly blend with practically any dish and their bright green color adds to the visual presentation. Even the smallest amount of moisture will quickly rehydrate them which allows you to add fresh garden herb flavor to your avocados, sour cream, cheese, cottage cheese, stir fries, egg or potato dishes, vinegars, salads, cream cheese, herb butters, cream and tomato sauces and soups – especially vichyssoise but also any creamy, cold, or vegetable soup. Of course they’re always great on potatoes.
If you need to convert your recipe from fresh chives to dried chives use – 1 tablespoon fresh equals 1 teaspoon dried. If your recipe calls for fresh chive blades instead of tablespoons or teaspoons of chopped chives, use the ratio of 10 chive blades equals approximately 1 teaspoon of freeze-dried chives.