Chives | CUESA

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Chives are the smallest species of edible onions. The herb’s scapes, or stems, are often finely chopped and added to soups, fish, potatoes, and other savory dishes. Chive blossoms, the delicate violet flowers that bloom from May to June, can be crumbled and used as a garnish, adding a pop of color and a subtle onion flavor to scrambled eggs, quiche, and goat cheese spreads.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Chives

sabzi kuku_oyna

Kuku Sabzi

Aisan Hoss, Oyna Natural Foods

Marinated Skirt Steak with Chimichurri Sauce and Baby Leeks

Omri Aflalo, Michael Mina’s Bourbon Steak

Cherry Tomato, Chive, and Gruyère Scones

Jen Musty, Batter Bakery

Potato Soup

Gemma Sciabica,  Sciabica’s Olive Oil.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »