Chefs often add chopped fresh chives as a garnish to foods like potatoes, soups and sandwiches. They add an aesthetic appeal to plain-colored foods, as well as an onion-like flavor. Some chefs substitute chives for scallions in certain recipes where an herb with a finer texture and less pungency than an onion is called for. Chives also provide the possibly anti-carcinogenic health benefits of quercetin and vitamin C.
Rinse the chives under cool water to wash them off before adding to food. Let them air dry, or pat them dry with paper towels.
Gather a small handful of chives together in your hand. Line up the ends at one side so they are fairly even. You might want to bind the stems with a rubber band or string to keep them together.
Snip the chives with kitchen scissors. Hold the chives over the cutting board to collect the pieces. Cut them in tiny pieces, about 1/8 inch in width. If you cannot cut the pieces this small when the chives are gathered in a bundle, snip them individually or with two or three at a time.
Store whole chives in the refrigerator until ready to use. They should last up to one week in a plastic bag.