If you’ve ever used chives, this is most likely the variety you worked with. Long, green, and packed with a crisp, onion-esque flavor, common chives are the workhorse of the chive world. They’re suited to everything from omelettes to baked potatoes!
The most popular variety in Asian cuisine, garlic chives are found in stir-frys from Shanghai to San Francisco. They have interlocking onion and garlic flavors that pair particularly well with meat and sautéed vegetables, but they can also be substituted into most chive dishes. As an added bonus, garlic chives have edible buds that present a fun, contrasting flavor to chive stems.
Considered by some to be the richest and most flavorful of all chives, giant Siberians live up to their reputation. Their huge size (clocking in at 3 times longer than common chives), strong “chive” flavor, and pleasant aroma make them excellent options for practically every dish. Perhaps the only downside lies in their size; if you aren’t planning on using a good amount of chives, they can spoil if you’re not careful.
Alternatively known as Siberian garlic chives, blue chives have a bit more of a bite than common chives. This is due to more prevalent onion and garlic flavors, which means you can use a less chives in your dishes! True to their name, blue chives have a blue-green exterior with stunning pink blossoms, so they’re easily discernible from other varieties.
- Pro Tip: For a truly colorful plate, try adding blue chives to ratatouille!