Chives

Allium schoenoprasumAlso called allium schoenoprasum, cives and Spanish garlic

Chives are a soft herb sold fresh. Cooks use the buds, flowers, leaves and stems to season or garnish dishes, and pair them with cream cheese or quark.

Plant-based
Gluten-free
No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Herbs & spices
Part used: Bud, flower, leaf, stem
Family: Amaryllidaceae
Texture: Soft
Cooked most in: Asia, Europe
Top country: Indonesia
Dishes: 5 in the catalogue
Energy: 30 kcal per 100 g

Photo: Anna (bc anna) · CC BY 2.0 · Wikimedia Commons

In the kitchen

How to use chives

Typical ways to cook or use it

Garnish
Season

Preparing it

Dice the scapes and unopened flower buds for use in dishes.

Goes well with

cream cheese
quark

Flavour

Taste and texture

Texture

Soft

Shopping

Choosing and storing chives

Sold as: Fresh

Nutrition

What 100 g of chives holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 39%Fat 9%Carbohydrate 52%of the macronutrients by weight

Nutrition per 100 g of chives, raw
Energy	30 kcal · 126 kJ
Protein	3.3 g
Fat	0.73 g
of which saturated	0.15 g
Carbohydrate	4.4 g
of which sugars	1.9 g
Fibre	2.5 g
Sodium	3 mg
Cholesterol	0 mg

Nutrition per 100 g of chives, raw: minerals and vitamins
Potassium	296 mg
Calcium	92 mg
Iron	1.6 mg
Magnesium	42 mg
Zinc	0.56 mg
Vitamin C	58 mg
Vitamin A (RAE)	218 µg
Folate	105 µg

Dried

Protein 24%Fat 4%Carbohydrate 72%of the macronutrients by weight

Nutrition per 100 g of chives, dried
Energy	311 kcal · 1,301 kJ
Protein	21 g
Fat	3.5 g
of which saturated	0.59 g
Carbohydrate	64 g
Fibre	26 g
Sodium	70 mg
Cholesterol	0 mg

Nutrition per 100 g of chives, dried: minerals and vitamins
Potassium	2,960 mg
Calcium	813 mg
Iron	20 mg
Magnesium	640 mg
Zinc	5.1 mg
Vitamin C	660 mg
Vitamin A (RAE)	3,415 µg
Folate	108 µg

Source: USDA FoodData Central (foods 169994, 170075), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where chives is cooked

5 dishes in the catalogue use chives. Here is where they come from.

Dishes by continent

Asia3
Europe2

Countries whose dishes use it most

Counts are catalogued dishes from each country that list chives among their ingredients.

Origins

Native to: Europe, Asia, Northern America, Russia, Japan, China, Afghanistan, Iran, Iraq, Pakistan, India, Canada, United States

On the table

Dishes made with chives

4 of the 5 catalogued dishes that use it, spread across the countries they come from.

Arsik
Indonesia
Bauernfrühstück
Germany
Eiernockerl
Austria
Asinan Bogor
Indonesia

Dish lists come from Wikidata; a dish counts when its recorded ingredients include chives.

Good to know

Diet and allergens: chives in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None