Flowering chives — the flowers are edible too! (wikipedia.org)


Chives are a versatile type of green onion—and a surefire sign of spring’s approach!  Chives are thin and delicate (the smallest of the onion species!), and unlike leeks or scallions, which can survive colder temperatures, they only surface when it begins to warm up outside.  We love chives for their mild onion flavor, vibrant green color, and their super vitamins!  Just two tablespoons of raw chopped chives provide an excellent source of vitamin K and antioxidant vitamins A and C


Chives can be planted from seed or you can buy seedlings in the spring, and they will mature in about six weeks. They grow well in the ground or containers.  It is a perennial plant, so over the winter the bulbs remain underground and sprout new scapes the following spring.  Chives grow in dense clusters from the root, and sprout beautiful (and edible!) purple flowers at the tips.  The kids at HealthBarn USA love to nibble on chives fresh from the garden.


Many people think of chives as just a garnish, but there’s actually a ton of recipes that put chives at the forefront!  They make a zesty addition to salads or sandwiches, or a perfect topping for soups, chilis and pizza.  At HealthBarn USA we use chives in everything from our homemade Ranch dressing to our zucchini soup!  One of our favorites is the Creamy Herb Dip recipe below.  It’s a great dip for carrot sticks and pita chips.  All the fresh herbs will definitely make you feel energized and ready for spring!


Creamy Herb Dip

Recipe from Appetite for Life, by Stacey Antine, MS, RD

Our versatile herb dip is made with fresh basil, rosemary, chives, and mint from the garden, so it’s packed with disease-fighting phytonutrients! Get dipping with your favorite raw seasonal vegetables, pita chips, or whole wheat crackers for even more health-boosting vitamins, minerals, and fiber.

Kids can add ingredients to food processor and pulse.


¼ cup loosely packed fresh basil, rosemary, chive, and mint leaves mixture

1 clove garlic

1 pint low-fat cottage cheese

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Sliced raw vegetables and/or pita chips



1. Place herbs and garlic in a food processor; pulse until finely chopped.

2. Add cottage cheese, salt, and pepper and pulse until herbs are evenly distributed through cottage cheese.

3. Spoon dip into a small bowl; cover and refrigerate for at least 2 hours or up to 4 days.

4. Serve with raw seasonal vegetables and/or pita chips.

Makes 14 servings (2 tablespoons per serving)

Nutrition Facts per serving: 25 calories; 0g fat (0g trans fat); 0mg cholesterol; 1g carbohydrate (0g fiber, 1g sugar); 4g protein; 140mg sodium; 2% Daily Value (dv) calcium; 2% dv iron

What are your favorite recipes using chives or their flowers?

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