Strongly flavoured with a distinct onion-like scent, dried chives are a useful substitute for the fresh herb that can be very short-lived once cut. Not suitable for long-cooking when the flavour can turn bitter, add a pinch at the end of cooking or sprinkle over the top of the finished dish to add fragrance and flavour. The residual heat in the dish will soften the herb.

uses: Sprinkle over the surface of a vegetable soup, baked potatoes or stews. Stir into sour cream or mayonnaise for a dip. Mix with softened butter, garlic, lemon and a pinch of salt to make a seasoned butter to melt over grilled fish. Mix with goats cheese, garlic, thyme and black pepper in a food processor to make a spread for sandwiches, stuffings or add the mix to pasta.