CHIVES

CHIVES

The chive is the smallest member of the onion family. It should not be pulled out of the soil, but rather cut just above the ground, it well grow back continuously. When buying chives, choose fresh, firm, evenly green leaves that show no sign of yellowing or drying out. Chives are used to season a wide variety of dishes, both hot and cold. It is best not to cook chive but add it just before serving.

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Give an unexpected gift to your loved ones by letting them experience a cooking class at The Seminar Project or a wonderful meal at Psomi & Alati.
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