Chives
Micro chives – fresh bite without the heaviness
Micro chives are for everyone who loves the taste of fresh onion but prefers a gentler, finer version. The thin green shoots carry a fresh oniony bite without dominating the other ingredients.
Benefits
Chives and the other members of the Allium family contain vitamin C, vitamin K, folate and plant sulphur compounds characteristic of this group of plants. The green parts also contain various antioxidant compounds, including flavonoids and other polyphenols.
Vitamin C contributes to the normal function of the immune system and to the protection of cells from oxidative stress, and vitamin K contributes to the maintenance of normal bones and to normal blood clotting.
Taste
Fresh, clean and lightly oniony, with a delicate bite. Much finer than mature onion, which makes it easy to use even in more delicate dishes.
Where does it feel most at home?
Micro chives are wonderful with eggs, potatoes and dairy. Try them on an omelette, scrambled eggs, baked potatoes with yoghurt or toast with cream cheese.
They also pair beautifully with avocado, salmon, cottage cheese and fresh salads, where their oniony bite adds aroma without weighing things down. They suit creamy soups too: added at the end, they bring freshness and contrast.
Our little trick: think of them as “the fine spring onion”. You can use them almost anywhere you would use spring onion.
The plants are ready about 18 days after sowing.
Sources
- USDA FoodData Central – food composition database of the US Department of Agriculture (entry “Chives, raw”, FDC ID 169994).
- Dai et al. (2024), “Metabolism of phenolic compounds and antioxidant activity in different tissue parts of post-harvest chive (Allium schoenoprasum L.)”, Antioxidants 13(3):279.
- Putnik et al. (2019), “An overview of organosulfur compounds from Allium spp.: from processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties”, Food Chemistry 276:680-691.
- Ebert (2022), “Sprouts and microgreens – novel food sources for healthy diets”, Plants 11(4):571 (review).
- Regulation (EU) No 432/2012 – list of permitted health claims made on foods (vitamin C, vitamin K).