By Rochelle Connery

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.

Chop chives into tiny pieces for use on potatoes or soups.

Step 1

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.

Step 2

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.

Step 3

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.