SPICY FRESH CULINARY HERB
Food combo: eggs and asparagus, as well as with soups and sauces, boiled or cold beef, salads, aspics and dressings & root vegetables.

Chives belong to the allium family and are closely related to onions and garlic. The easiest way to understand this is chemically: In all three, the flavour is largely determined by sulphur compounds, such as alliin, which is converted to the typically garlicky allicin when the plant is injured. In addition to the somewhat leeky, sulphurous tones, chives have a distinctly herbaceous, earthy scent. So if the aroma of onion or garlic seems too strong, too dominant for a dish, chives are the perfect choice, as they are much more subtle, lilting and light.