Chives basically grow in clusters, their blade-like leaves growing straight upward. The green colored leaves are hollow, and come to a point. It sports globular spiky, pinkish-purple colored flowers in the early summer months, that are also edible. Some of its varieties have white and red flowers. It is added at the end of the cooking process because it loses flavor on coming in contact with high heat. It is native to Asia and Europe. It is found in Asia, Europe and America. It is available in spring and summer.
Look for chives that are uniformly green in color, crisp, and wispy. Avoid the ones that show any sign of wilting or browning.
Excess consumption of chives can lead to an upset stomach.(2) It may also cause allergic reaction in people who are allergic to onions.(3)
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