Chives, Allium Schoenoprasum

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   CHIVES: Chives, are the smallest members of the onion family and are native to the European Continent.

Chives grow from a bulb as do shallots and look like a thin, emerald green silk ribbon. Additionally, chives are used whenever a delicate subtle onion flavor is desired. The blossoms make a spicy addition to omelettes, cream cheese, goat cheese or ricotta based dips and cheese spreads, baked potatoes with sour cream topping or potato salads, smoked salmon, smoked cod fish, smoked trout, smoked herrings and a variety of green mixed salads.  

To obtain, the most flavor, one should snip rather than cut the chives ribbons, as cutting releases the juices too quickly.

When using chives, snip them close to the ground, and they shall continue growing all season. 

Chives are found throughout Europe, however, are more predominate in The Scandinavian countries and the British Isles, The central eastern countries and Baltic and northwestern Europe.  

Margaux. Cintrano. 

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Chives, Allium Schoenoprasum Posted: 24 March 2012 at 06:11
	CHIVES: Chives, are the smallest members of the onion family and are native to the European Continent. Chives grow from a bulb as do shallots and look like a thin, emerald green silk ribbon. Additionally, chives are used whenever a delicate subtle onion flavor is desired. The blossoms make a spicy addition to omelettes, cream cheese, goat cheese or ricotta based dips and cheese spreads, baked potatoes with sour cream topping or potato salads, smoked salmon, smoked cod fish, smoked trout, smoked herrings and a variety of green mixed salads. To obtain, the most flavor, one should snip rather than cut the chives ribbons, as cutting releases the juices too quickly. When using chives, snip them close to the ground, and they shall continue growing all season. Chives are found throughout Europe, however, are more predominate in The Scandinavian countries and the British Isles, The central eastern countries and Baltic and northwestern Europe. Margaux. Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Sponsored Links

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 24 March 2012 at 06:24
	Margi, Before I transfer this got a question for you. Where you say "As with all onions, chives grow from a bulb." In point of fact, only multiplying onions (which would include shallots, perlsweible, rakkyo, etc.) grow from bulbs. Most common onions grow from seed. This includes some shallots, and, to put a point on it, chives. As with most clumping perennial alliums, however, chives can also be propagated by dividing the clumps. In short, summing up the culturing requirements of alliums in one line can be difficult. So, should I just edit it out? Or expand on it? Personally, I think growing information belongs in a gardening section, rather than the herb & spice primer. But I'll leave it up to you.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 24 March 2012 at 06:50
	Historic Foodie, Please correct it for me --- only mention which onion types grow from a bulb -- I agree that we should leave out the gardening aspect ... Ron is away for wkend and I do not want to bother him; and I have a PHOTO ( WATERCOLORS ) OF EACH HERB MENTIONED so, I need to get them on PHOTO BUCKET --- I accomplished part 1 ... Now, I have to learn how to do PART 2 ... I shall have this going for you --- it shall look great to show a foto of each herb -- What do u think ??? Have a nice Wkend. Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 24 March 2012 at 07:37
	I think posting a pix for each herb and spice will contribute greatly to the primer's usefullness. I'll have to depend on others to do that, however, cuz I haven't a clue. For consistency's sake, all entries in the running list should have photos. So, if the contributor doesn't have one, we'll have to download from the web---something else I don't know how to do.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 24 March 2012 at 10:08
	@ Historic Foodie, I am pleased that you are in agreement regarding photos for each herb or spice. I shall do my best to Photo Bucket Step 1 on Sunday. Then, follow Ron´s Instructions --- and see how I do with Step 2. *** I re-edited the Chive Herb post and corrected the bulb information to your specifications --- as I know you garden and farm ... I also added some dishes too. I am proof reading all of them now. Have a nice wkend in meantime. Margaux. Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 26 March 2012 at 09:41
	margi and brook - you guys are really doing great with this, and i am very appreciative! if i can help with pictures, etc., just let me know and i will work it in ~ ron
	If you are a visitor and like what you see, please click here and join the discussions in our community!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 26 March 2012 at 12:59
	Photos Ron, as we both agree it would truly be fab with a Foto for each herb --- Muchísimas gracías, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 26 March 2012 at 13:03
	sounds good ~ i believe you mentioned some watercolours that you know of. if you can send them to me, i will get them formatted!
	If you are a visitor and like what you see, please click here and join the discussions in our community!