The chive is a herbaceous plant of elongated shape and of little thickness, its leaves and stems are hollow and thin, of smell and strong flavor.
C H I V E S
It goes very well with vegetables, eggs, pork, lamb, fish and game.
Add chives to soups, stews, stews, marinades, tortillas or scrambled eggs. You can also add whole twigs to the casseroles to give it more flavor. A tasty idea is to sprinkle chives on potatoes after roasting. About red meats and fish, also with cream cheese as dip.