chives

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chives

alliumschoenoprasm.
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The Chive Dubai concept is all about people, both donators and donatees.
The best-quality garlic chive leaves are gathered in late spring; by the time they bloom in late summer, these plants are best appreciated as a lovely perennial.
If you already have some established chives, simply do as we do each spring with all chive plants that have reached two years' maturity--make divisions of your own clumps and replant for increased volume.
INGREDIENTS (Makes 12-14) 75g cream cheese 3 tsp dried chives 2 x 25cm tortilla wraps 400g tin of kidney beans, drained 1 small clove garlic, finely chopped 1 tbsp lemon juice 1 tbsp olive oil 1 tsp paprika 1 tbsp tomato puree METHOD 1.
IF YOU have been out in the garden over the last few days, you might have noticed that the clump of chives (Allium schoenoprasum) that you thought might have died in the cold winter has finally woken up.
A heat treatment at 60 C for 20 minutes, or at 90 C for 5 minutes, had little effect on the activity of chive extract.
Potatoes taste new and fresh, the mayonnaise is rich and creamy - perhaps a tad sweet - but a nice amount of parsley and chives.
Seven CARB-SMART items are now shipping to supermarkets, including three ravioli varieties -- Spinach Ricotta, Four Cheese & Chive, and Seafood -- as well as Spinach & Cheese Tortelloni, Classic Egg Linguine, and Classic Egg Fettuccine.
PROPOINTS[R] VALUE: 2 SERVINGS: 4 PREP TIME: 15min COOKING TIME: 35min LEVEL OF DIFFICULTY: Easy Ingredients: [bar] 5 sprays of calorie controlled cooking spray [bar] 1 large chopped onion [bar] 1 large butternut squash peeled, deseeded and chopped into chunks [bar] 1 medium red pepper, deseeded and chopped [bar] 2 vegetable stock cubes (in two pints of hot water) [bar] 100g soft, medium fat cheese [bar] 150ml (1/4 pint) skimmed milk [bar] 1 tbsp fresh, chopped chive [bar] 1 pinch salt [bar] 1/4 tsp ground black pepper (whole, cracked or ground) [bar] 1 small pot of plain virtually fat free yoghurt (4 tbsp) [bar] 1 tsp fresh chives to garnish Instructions: [bar] Spray a large saucepan with low fat cooking spray.
About 40g of butter per person, good rule of thumb is to use a block of butter for six approx, what is not used can be wrapped tightly and popped in the freezer till next time (check the crab hasn't been pre-frozen) To make the crab and chive butter Soften the butter and whip (put in a mixer and whisk the butter for five minutes till it turns white and gets fluffy) add the picked crab and chopped chives and mix well.
Chives (Allium schoenoprasum) THE pretty, soft purple globes of chive flowers brighten up the herb garden, the container or the front of the border.
For the chive beamaise sauce: In small pot over medium heat, bring