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Chives, scientific name Allium schoenoprasum, is a species of flowering plant in the family Amaryllidaceae. A perennial plant, A. schoenoprasum is widespread in nature across much of Eurasia and North America.
Harvesting chives is easy. Moussa recommends using sharp cutting sheers or gardening scissors, cutting the herb about 1.5 to 2 inches from the base of the plant. “Generally, I start with the ...
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Garlic chives, also called Chinese chives, are a different species, Allium tuberosum, but are also an edible perennial. Will Chives Grow Back After Winter? Chives are hardy in USDA Zones 3-9 .
Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. [1] [4] [5] [6] It has a number of uses in Asian cuisine.
The usage of garlic chives' flowers in a dipping sauce for mutton dates from the 8th or 9th century CE. In the Jiu Hua Tie, the fifth most important piece of Chinese calligraphy in semi-cursive script, Yang Ningshi (873–954) [4] [5] recorded using garlic chive flowers to enhance the flavors of mutton:
1 tablespoon minced chives, plus more for garnish. 2 teaspoons Old Bay seasoning. 1 teaspoon Worcestershire sauce. 1 teaspoon lemon juice. 1 clove garlic, grated or minced.
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...