Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Chives along with all the Chives containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Chives as a major edible flower.

Chives, Allium schoenoprasum are the smallest species in the Alliaceae (onion family). They are also the only member of the onion family native to both the New and Old Worlds, being found in Europe, Asia and North America. Chives are also the only herb always referred to in the plural. This is because of their growing habits, as they are always found growing in clumps. The English name chive derives from the French word cive itself derived from cepa, the Latin word for onion.

Chives are a common household herb and the leaves are commonly shredded and used as a garnish for fish, potatoes and soups. Chives also work well with eggs and make an excellent addition to omelettes and scrambled eggs. Chives are also one of the four 'fines herbes' of French cuisine (along with tarragon, chervil and parsley).

Chives are generally available from supermarkets year-round and the freeze-dried varieties in jars also make a decent substitute. Chive flowers are also eminently edible and have a light oniony flavour and aroma. Separate the florets from the stem and use in salads, dips or as a garnish.