Recipes

How to Buy, Store, and Cook Chives, In Season in March

Here's how to buy, store, and cook chives, in season in March.
Image may contain Plant Vase Pottery Jar Fruit Food Pineapple Seasoning Potted Plant Dill and Planter

This grassy-looking herb dresses up everything, from a creamy sauce drizzled on salmon to a hearty lentil soup. Its allium flavor is much more delicate than scallions', lacking that harsh oniony bite. For a super-fancy presentation, leave the chives long and place them on top of the finished dish. See the slideshow above for recipe ideas, and find out how to buy and store the elegant herb below.

HOW TO BUY
Chives should be uniformly green, crisp, and wispy, with no shriveling or browning/yellowing at the tips.

HOW TO STORE
Wrap unwashed chives loosely in a plastic bag and store in a warmer part of the refrigerator, like the door. When ready to use, wash and add them at the end of the recipe's cooking time to maintain their delicate flavor.

  • Image may contain Animal Invertebrate Insect Food Plant Seasoning and Meal
    Ditte Isager
    7/8

    Swiss Chard Salsa Verde

    This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

    View Recipe
  • Image may contain Food Confectionery Sweets Plant and Bread
    8/8

    Herby Provolone Scones

    If you have aged provolone, which can be quite salty, reduce the kosher salt in this herby scone recipe to 1 teaspoon.

    View Recipe
Danielle Walsh is the assistant web editor at Bon Appétit, and has also written for New York Magazine's Grub Street. She loves Korean food, tacos, and whiskey, and is trying really, really hard to like sardines. ... Read More
Explore Bon AppétitIn Season Now