Chives 20g

Recipes & Uses

Why Choose the 20g Chives Pack?

More on hand for regular use
A practical option if chives are one of the herbs you reach for often.

Gentle onion-garlic character
Adds savoury flavour without the intensity of chopped onion or garlic.

No waste from fresh herbs
Use what you need and return the rest to the pantry.

Excellent as a garnish
The green pieces add colour and make simple dishes look more finished.

Useful from breakfast through dinner
Eggs in the morning, soup at lunch, potatoes or fish at dinner — the same herb works across all of them.

What Do Dried Chives Taste Like?

Dried Chives have a mild onion-like flavour with subtle grassy and garlic-like notes.

The flavour is much gentler than ordinary onion.

That makes them particularly useful in creamy, delicate or lightly seasoned foods where a stronger ingredient could dominate.

They pair especially well with:

Potatoes
Eggs
Cream
Yoghurt
Cheese
Fish
Chicken

How to Use Dried Chives

Mashed Potatoes

Stir into warm mashed potatoes with butter, salt and pepper.

The residual heat helps soften the chives without destroying their delicate flavour.

Scrambled Eggs

Add during the final minute of cooking or sprinkle over the top once the eggs are plated.

Baked Potatoes

Combine with sour cream for the classic baked potato topping.

Pasta

Stir into creamy pasta sauces or sprinkle over finished pasta just before serving.

Couscous

Fluff through cooked couscous with olive oil, lemon and Dried Chives for an easy side dish.

Soups

Use as a finishing herb on creamy soups, vegetable soups or chowders.

The Herb to Add Last

Many dried herbs benefit from long cooking.

Chives generally don't.

Their flavour is relatively delicate, so they are best used:

Towards the end of cooking

or

As a finishing sprinkle

That keeps more of their mild onion-like character intact.

In hot dishes, the residual heat will soften them naturally.

Why Keep Dried Chives Instead of Fresh?

This isn't really an either-or question.

Fresh and dried chives can both have a place in the kitchen.

Use fresh chives when you have them and want maximum freshness.

Keep Dried Chives for the other 90% of the time when you suddenly realise your:

Baked potato needs something.

Eggs look a little plain.

Dip needs more flavour.

Soup needs a finishing touch.

The dried version means you don't have to plan ahead.

Give Dried Chives Time in Cold Dishes

If you're adding them to something cold, such as:

Sour cream
Greek yoghurt
Mayonnaise
Cream cheese

mix them in ahead of time.

Let the mixture rest in the fridge.

The chives gradually absorb moisture, soften and release more flavour into the surrounding ingredients.

This makes them particularly useful for dips and spreads you can prepare ahead of time.

Try It This Way

For an easy chive cream-cheese spread, combine:

Cream cheese
Dried Chives
A squeeze of lemon
Black pepper
A small pinch of salt

Mix thoroughly and allow it to sit before serving.

Spread onto:

Toast
Bagels
Crackers
Sandwiches

Or use it as a dip with vegetable sticks.

Make Savoury Chive Scones

Dried Chives are also very useful in savoury baking because they distribute easily through the dough.

Add them to your favourite savoury scone mixture along with:

Grated cheese
Black pepper

Bake as usual.

The result is an easy savoury bread that's good alongside soup or served warm with butter.

Beyond Garnishing

Once you've opened the pack, try Dried Chives in:

• Baked potatoes
• Mashed potatoes
• Potato salad
• Scrambled eggs
• Omelettes
• Frittatas
• Sour cream dip
• Cream cheese
• Herb butter
• Soup
• Chowder
• Pasta
• Couscous
• Fish
• Chicken
• Salad dressing
• Savoury scones
• Garlic bread
• Quiche
• Yoghurt sauces

The bigger pack makes sense if chives have become one of those herbs you stop saving for special recipes and simply start using whenever a meal needs a gentle savoury lift.

Storage

Store Dried Chives in an airtight container in a cool, dark and dry place to help preserve their flavour and green colour.