The smallest member of the onion family, Chives resemble hollow little blades of grass and taste of delicate, mild onions. Chives’ distinctive smell and taste is derived from a volatile oil, rich in sulphur and common to the onion family, but milder and more subtle in chives.
Chives are native to Asia and Europe, and have been around for more than 5,000 years. But they were not actively cultivated as food until the Middle Ages. The botanical name, Allium schoenoprasum, derives from the Greek meaning reed-like leek. The English name chive comes from the Latin cepa, meaning onion, which in turn became cive in French. The ancient Romans believed chives could relieve the pain from sunburn or a sore throat.
EGG SALAD WITH CHIVES
- 8 large eggs
- 4 to 5 tablespoons mayonnaise
- 2 to 3 teaspoons Dijon mustard
- 2 teaspoons chives
- 1/4 cup celery (finely chopped or thinly sliced)
- 1/8 teaspoon pepper
- dash salt (to taste)
- Hard boil the eggs.
- Peel and chop the eggs, then put in a bowl. Add the snipped chives and celery. Stir in 2 teaspoonsof the mustard and 4 tablespoons of mayonnaise until well blended.
- Add more mustard and mayonnaise if desired. Add pepper and stir in salt, to taste.