Micro Chives
Estimated Inventory, 4 oz : 6.00
This item was last sold on : 12/18/24
Grower
Micro Chives are very small in size and are elongated, tubular, slender, and needle-like in shape, averaging 5-10 centimeters in length. The young leaves are incredibly fragile and are bright green with a few edible, black-purple seeds still attached at the tips. They are also thin and flexible with a smooth, even texture. Micro Chives have a crunchy and juicy, green bite with a robustly salty taste mixed with a spicy sweet undertone.
Micro Chives are available year-round.
Micro Chives are the young, tiny, edible version of the mature herb and are typically harvested 14-25 days after sowing. The name chive roughly translates to “reed-like leek,” and Micro Chives are monocots, meaning they only have one cotyledon or seed leaf. Micro Chives are one of the slower growing microgreens, but they have increased in popularity for their robust flavor, unique shape, and ability to be grown year-round.
Micro Chives contain potassium, iron, calcium, vitamins A, B, C, and E, magnesium, zinc, and phosphorus.
Micro Chives are best suited for raw applications, specifically as a garnish, as the delicate leaves will wilt if exposed to prolonged heat. Unlike mature chives which are usually minced or cut into short segments called batons, Micro Chives are meant to be kept whole. Their wispy shape and delicate texture add just a thread of green color to finished dishes. Micro Chives can be used in omelets, pasta dishes, sushi rolls, beef stews, soups, salads, and many other meat and vegetable dishes. They can also be sprinkled on top of potatoes, artichokes, bruschetta, or on crostini. In addition to being used as a garnish, Micro Chives can be blended into sauces such as remoulade or into butter as a flavor component. Micro Chives pair well with other fresh herbs such as tarragon, chervil, and parsley, garlic, cheddar cheese, ricotta cheese, crème Fraiche, potatoes, mushrooms, carrots, celery root, egg dishes, and meats such as poultry, seafood, and beef. They will keep 5-7 days when stored unwashed, in a sealed container in the refrigerator and added only at the very final stage of finishing a dish.
Micro Chives are unique from other microgreens because of their long and slender shape and pungent flavor. The clean, thin lines of the leaves provide an angular, architectural element to dishes which elevates the visual appeal. Microgreens were created to enhance the dining experience using flavor, appearance, and texture. They are also favored among high-end restaurants for their low preparation requirements and ease of use. In addition to adding visual appeal, chives have been used medicinally in China to help aid in digestion.
Historically, the first use of chives was recorded in China around 3000 BCE, but they are believed to be native to both China and Europe. Relatively new, Micro Chives are part of the microgreen trend that became popular in the 19080s-1990s in the United States. They were first only available to restaurant chefs but have since grown increasingly popular among growers and amateur cooks alike. Micro Chives can be found at specialty grocers and through select distributors in North America, Europe, Asia, and Australia.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Micro Chives. One
is easiest, three is harder.
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Description/Taste
Micro Chives are very small in size and are elongated, tubular, slender, and needle-like in shape, averaging 5-10 centimeters in length. The young leaves are incredibly fragile and are bright green with a few edible, black-purple seeds still attached at the tips. They are also thin and flexible with a smooth, even texture. Micro Chives have a crunchy and juicy, green bite with a robustly salty taste mixed with a spicy sweet undertone.
Seasons/Availability
Micro Chives are available year-round.
Current Facts
Micro Chives are the young, tiny, edible version of the mature herb and are typically harvested 14-25 days after sowing. The name chive roughly translates to “reed-like leek,” and Micro Chives are monocots, meaning they only have one cotyledon or seed leaf. Micro Chives are one of the slower growing microgreens, but they have increased in popularity for their robust flavor, unique shape, and ability to be grown year-round.
Nutritional Value
Micro Chives contain potassium, iron, calcium, vitamins A, B, C, and E, magnesium, zinc, and phosphorus.
Applications
Micro Chives are best suited for raw applications, specifically as a garnish, as the delicate leaves will wilt if exposed to prolonged heat. Unlike mature chives which are usually minced or cut into short segments called batons, Micro Chives are meant to be kept whole. Their wispy shape and delicate texture add just a thread of green color to finished dishes. Micro Chives can be used in omelets, pasta dishes, sushi rolls, beef stews, soups, salads, and many other meat and vegetable dishes. They can also be sprinkled on top of potatoes, artichokes, bruschetta, or on crostini. In addition to being used as a garnish, Micro Chives can be blended into sauces such as remoulade or into butter as a flavor component. Micro Chives pair well with other fresh herbs such as tarragon, chervil, and parsley, garlic, cheddar cheese, ricotta cheese, crème Fraiche, potatoes, mushrooms, carrots, celery root, egg dishes, and meats such as poultry, seafood, and beef. They will keep 5-7 days when stored unwashed, in a sealed container in the refrigerator and added only at the very final stage of finishing a dish.
Ethnic/Cultural Info
Micro Chives are unique from other microgreens because of their long and slender shape and pungent flavor. The clean, thin lines of the leaves provide an angular, architectural element to dishes which elevates the visual appeal. Microgreens were created to enhance the dining experience using flavor, appearance, and texture. They are also favored among high-end restaurants for their low preparation requirements and ease of use. In addition to adding visual appeal, chives have been used medicinally in China to help aid in digestion.
Geography/History
Historically, the first use of chives was recorded in China around 3000 BCE, but they are believed to be native to both China and Europe. Relatively new, Micro Chives are part of the microgreen trend that became popular in the 19080s-1990s in the United States. They were first only available to restaurant chefs but have since grown increasingly popular among growers and amateur cooks alike. Micro Chives can be found at specialty grocers and through select distributors in North America, Europe, Asia, and Australia.
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Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| My Chef | San Diego CA | 916-217-0049 |
| Salvatore's | San Diego CA | 619-544-1865 |
| Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
| A & M catering | San Diego CA | 206-802-8320 |
| Temaki | Encinitas CA | 702-489-2129 |
| Communion | San Diego CA | 619-606-5568 |
| Communal Coffee - Fern St. | San Diego CA | 619-305-9525 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Top of the Market | San Diego CA | 619-234-4867 |
Recipe Ideas
Recipes that include Micro Chives. One
is easiest, three is harder.
