Chives, the long, thin green shoots of the chive plant used as an herb, have a mild flavor reminiscent of the onion, to which they are related. Although chives are available dried, snipped fresh chives have the best flavor. Store fresh chives in the refrigerator, wrapped in paper towels and enclosed in a plastic bag.
To snip and chop or mince fresh chives:
Using kitchen scissors, cut the chives to the desired length. Or, place the chives on a work surface and, with a chef's knife, chop or mince to the desired fineness.For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, cilantro, dill, epazote, fennel, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.