Chives

Chives originally come from the Mediterranean region. Today it is cultivated throughout Europe, Central Asia and North America.
The flavour of chives is strongly spicy and slightly hot.
The above-ground parts of the plant are harvested from chives, although the purple flowers are also edible and are used as a garnish or in salads.

It is rich in vitamin C as well as the minerals phosphorus, potassium, iron and magnesium.

Chives are of the highest quality when fresh. It is best to put them directly in water. They will also keep for a few days in the fridge in a cling film. To prevent the stalks from being crushed, they should not be chopped but cut with scissors.