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Food - Drink
Why You May Want To Avoid Cooking Chives
Chives are part of the allium family, which also includes onions, shallots, garlic, leeks, and scallions. While chives offer a similar earthy, onion-y flavor compared to their relatives, they can't be prepared in the same way; in fact, cooking chives can give them an entirely different flavor, rather than a slightly more intense or deep one.
If you cook chives for too long, the heat can significantly wilt their texture and sap them of their flavor, making them useless as a garnish or flavor enhancer. Chives have delicate stems and a milder flavor than garlic or onions, making them unsuitable for high cooking temperatures; they should only be eaten raw or cooked very briefly.
Furthermore, chives don't last very long once you bring them home from the store, with a typical fridge life of one to two days, but if you store them extremely well, they may last a bit longer. EatingWell suggests wrapping your chives in a damp paper towel and storing them in an airtight container in the refrigerator.