Nutritional profile

According to USDA FoodData Central, fresh chives are very low in calories and high in water, with small amounts of fiber. They contain vitamin K and smaller amounts of vitamin A and vitamin C, though they are usually eaten in small amounts.

In the kitchen

Chives are usually added raw at the end of cooking or sprinkled over finished dishes to keep their mild flavor and color. They are good in sour cream dips, compound butter, scrambled eggs, baked potatoes, and creamy soups.

Choosing & preparing

Choose bunches with upright, evenly green blades that look crisp and freshly cut. Avoid yellowing, slimy, or flattened chives.

Flavor pairings

Chives pair well with eggs, potatoes, sour cream, cream cheese, butter, salmon, cucumber, and lemon. They also work with parsley, dill, and mild cheeses.

Tips

Snip chives with scissors for quick, neat pieces. Add them just before serving, since long cooking dulls both flavor and color.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.