18 Brigham Creek Road
Auckland 0618
New Zealand
The Herb Patch
Let your food be medicine and your medicine be food


(Allium schoenoprasum)

Chives are another versatile herb that can be used in just about any type of cuisine. Most people who cannot tolerate onions seem to take chives well. They are abundant in summer but slow growing in winter.

They freeze really well as they don't stick together, so you may want to consider freezing the summer stock for a continuous supply throughout the year. Just use scissors to cut it into small strips and put into a container for freezing. Even though we have it in our farm throughout the year, I actually find the freezing method really convenient.

It is great on egg omelets, in soups, and you can also add chives to your garlic butter. Sprinkle chives as a garnish over mashed or boiled potato, make a sour cream and chives dip, add to tuna for sandwich filling; the list is endless.

Chives are best eaten raw as cooking reduces its flavour.