Chives: The Trending Tiny Herb That Elevates Every Meal
- Christianne Klein
- 3 hours ago
- 3 min read
I’ve always believed that breakfast sets the tone for the day, and lately, one simple ingredient has been quietly stealing the spotlight in my kitchen: chives. These slender green herbs are the kind of ingredient you might overlook at first glance- but once you start using them, you realize they’re endlessly versatile, effortlessly flavorful, and surprisingly luxurious.
In my backyard garden, chives are a staple. They’re the first thing I reach for when I’m cooking, whether I’m making a quick French omelette with butter or assembling avocado toast for a weekend brunch. The flavor is subtle, bright, and delicate- completely different from scallions or green onions. It’s oniony, yes, but soft and fragrant, like the whisper of something special rather than a shout.
One of my favorite ways to use chives is on eggs and breakfast potatoes- crispy hashbrowns or even golden potato latkes. A sprinkle of chives with a dash of Maldon salt takes them from “good” to “incredible.” And because chives are easy to grow and harvest, there’s something so satisfying about reaching into your own garden and snipping just the right amount for your plate. If we can grow this delicate herb in the heat (and surprising winter cold) of Las Vegas, you can grow it anywhere.
Chives aren’t just for simple breakfasts. They can elevate dishes in unexpected ways. A baked potato with caviar suddenly feels approachable yet indulgent when topped with fresh chives. Simple crème fraîche topped with chives and caviar transforms into one of the most unforgettable dips you’ll ever taste (use sea salt kettle chips and find out for yourself). A buttered omelette becomes light, airy, and fragrant with just a quick snip. Even scrambled eggs- the ultimate weekday staple- feel like something you’d order at a Michelin-starred restaurant when you add this tiny green touch (you'll want herb scissors for perfect cuts on your plate every time). As they bloom, try the gorgeous purple flowers in salads or part of a charcuterie board. The flowers have the same delicate onion flavor and add color to every dish.
The best part? They’re easy. You don’t need to chop, mince, or fuss over them. Just snip, sprinkle, and enjoy. Their delicate, oniony aroma is instantly uplifting, and their visual appeal- those bright green ribbons- makes any breakfast feel curated, intentional, and special.
Chives are the kind of ingredient that reminds me why I love cooking: it’s not always about the most expensive ingredient or the most complicated recipe. Sometimes, it’s about the ones that make a dish feel like you. Whether it’s breakfast, brunch, or even a touch of flavor on dinner, chives are proof that a small, humble herb can make an extraordinary difference.
So next time you’re thinking about upgrading your morning routine, look no further than your backyard- or your grocery store. Grab a bunch of chives, snip generously, and sprinkle with abandon. Your eggs, toast, potatoes, and yes- even your caviar- will thank you.
Christianne Klein is an Emmy® and Edward R. Murrow Award-winning TV Host, journalist, travel and lifestyle expert, and founder of FoodFamilyTravel.com.
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