Chives are green, threadlike herbs with lavender coloured flowers at the end. They infuse a mild aroma and flavour to Eastern as well as European cuisines. More commonly we associate chives as being part of the fine herb family in French culinary jargon. They complement tarragon, oregano and dill and are superlative garnishes in salads and soups or even cream and cheese dips like the sumptuous mascarpone cream. Chives have lent their Mikado-like appearance and mellowness to many haute dishes and remain favourites with many talented chefs, both domestic as well as professional. Broadly speaking there are many varieties of wild chives growing naturally, but in the culinary world only two main forms of this wonder herb are used.

European chives
Biologically known as Allium Schoenoprasum, this herb is the smallest species of the onion family, native to Europe and North America. Chives are the only herb belonging to the old and new world cuisine, being a part of the fine herbs of French cuisine along with tarragon, parsley and chervil. They are a bulbous and herbaceous plant growing in dense clusters from the root. The leaves are hollow, tubular and the flowers are a faint purple. The flowers are often used as garnishes in Mediterranean and Western cooking. Lending a fine aroma to cooking or often used as a garnish on soups or even a twist in butter and creams could be splendid. They make for a great infusion in the Graddfil Sauce during Swedish summer feasts. Only a hint of these could change the profile of a European dish.

Asian chives
It is said that chives were discovered by the Chinese about five thousand years ago.
The oriental or garlic chives are well-known in Asian cuisine. Their cultivated form is Allium Tuberosum while the wild form is Allium Ravasam. Stalks of garlic chives are often sensational additions to dumplings with egg, shrimp and pork. The flowers are great spice agents as well. Chefs believe the overall taste of chives is mellower than garlic and fuses well with eastern cuisines especially stir-fry. They form an important garnish in the Japanese Misoshiru soup, with their green silk thread-like appearance. Chives are like gastronomical chameleons, blending in perfectly with ingredients of the accompanying dish.

Did you know?
There are some interesting facts surrounding chives. According to Romans, chives have certain medicinal uses as well; like relief from sunburns and sore throats, raising blood pressure and even as diuretics. Certain orthodox Romanians also believe that chives can be used in fortune telling!

Chive-art...
It's interesting to note how chives can serve as eye-catching garnishes for soups if used aesthetically.

Braids can be made out of chives.
Make the garnish by picking three of the thickest stalks in the bunch of which two are slightly thinner. Align the thicker chives on a work surface with a small bowl on one end to hold them still. Gently plait them together to within 2.5 cm of the end.
Tie one of the thinner chives around the exposed end of the plait, then remove the bowl or board and tie the other end similarly. Trim the ends of the ties and braids neatly with kitchen scissors. Make five to eleven more in the same way.
Place the braids in a bowl and pour boiling water over them, allowing them to stand for 20-30 seconds and then draining them under cold water. Allow them to float over a hot soup.

Kalamata olives and milled pepper with roasted garlic and chive vinaigrette
Serves 4
Ingredients:
200 g crisp iceberg lettuce torn into small pieces
60 g cucumber peeled, deseeded and cut into 2�strips
60 g tomatoes deseeded and cut into 2�strips
60 g onions peeled and cut into 2�strips
12 kalamata olives pitted and broken into two, 4 g sumac powder
75 ml extra virgin olive oil, 25ml freshly squeezed lemon juice
5 g roast garlic puree, 1 tea spoon finely chopped chives
Long pieces of 4 chives for garnish, 4 Pita bread.
100 g greek feta cheese, salt to taste, fresh milled pepper to taste

Method:
The Dressing:-
In a bowl put together the olive oil, lemon juice, roast garlic puree, salt, pepper and the fresh chives and whisk till well emulsified.
The Pita bread:-
Apply a little olive oil and grill till golden and cut into long triangular pieces
Putting the salad together:-
In a large bowl put together all the remaining ingredients and mix well, add the dressing and toss well but take care not to damage the lettuce.
In four chilled plates arrange alternate layers of the tossed salad and the grilled pita bread to form a tower, sprinkle a bit of sumac powder on top and garnish with crisp long chives.