How to Use Chives: Nutrition Facts, Storage & Easy Chives Recipes
July 29, 2026
Categories: Community Health, The Farm at Trinity Health
Chives are slender, green herbs with a mild onion flavor. They’re part of the allium family (like garlic and onions) and are usually used fresh to add a punch of flavor and color to dishes. Both the stalks and purple blossoms are edible.
Season: April - October
Storage and Preparation:
Chives can be stored in the fridge wrapped in a damp paper towel inside a plastic bag or container for up to one week. Wash before using. Snip with scissors or chop finely to garnish soups, eggs, salads, potatoes, dips, or pasta.
Nutrition:
Chives are rich in antioxidants, vitamin K, and vitamin A. They support bone health and immunity in small but mighty amounts.
Chives Recipes
Creamy Chive Pasta with Lemon
Ingredients:
- 8 oz pasta (like spaghetti or linguine)
- 1 tbsp olive oil or butter
- 2 garlic cloves, minced
- ½ cup sour cream, cream cheese, or plain
- Greek yogurt
- Zest and juice of 1 lemon
- ¼ cup fresh chives, finely chopped
- Salt and pepper to taste
- Optional: Grated Parmesan
Instructions:
- Cook pasta according to package directions. Reserve ½ cup of pasta water, then drain.
- In a skillet, heat oil over medium. Add garlic and cook 1–2 minutes until fragrant.
- Stir in sour cream, lemon juice, and lemon zest. Cook gently until warm.
- Add chopped chives, salt, and pepper.
- Toss in the cooked pasta. Add a splash of pasta water to loosen the sauce if needed.
- Top with extra chives and Parmesan or nutritional yeast if using. Serve warm.
Boiled Potatoes with Chives
Ingredients:
- 2 pounds very small red potatoes,
- scrubbed
- 3 tablespoons unsalted butter, cut into
- several pieces and softened
- 3 tablespoons finely chopped fresh chives
- salt and ground black pepper to taste
Instructions:
- Rinse potatoes well. Leave skins on.
- In a large pot, cover potatoes with cold water. Add salt.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until tender when pierced with a fork.
- Drain and return potatoes to the pot.
- Add butter or oil and toss gently to coat.
- Stir in chopped chives. Season with salt and pepper.
- Serve warm as a simple side dish.