Expert advice from Food Editor Karen Scales

Food Editor Karen Scales

Food Editor Karen Scales

DEAR KAREN: When a recipe calls for chopped green chives, does that mean the green part, the bulb or both?
—Deloris Bowen, Columbia, Connecticut

Chives are an herb with a mild onion flavor. When using chives in recipes, only the green portion is used. The easiest and quickest way to cut them is to use kitchen scissors and snip the chives in the desired length.

Use chives with uniform green color and no signs of wilting or browning. If cooking with them, it's best to add them toward the end of the cooking time so they retain their flavor. Frozen and freeze-dried chives are available, but they aren't as flavorful. The lavender flowers on fresh chives are also edible.