Fresh scallion

Fresh chives are a very popular ingredient in cooking due to their mild and slightly sweet flavor, with a fresh and slightly spicy touch. It is a plant from the onion family, primarily used for its long, thin, deep green leaves, which provide a delicate aroma and a crunchy touch to a wide variety of dishes.

Chives originated in Europe and Asia, although today they are cultivated in many regions of the world, especially in temperate climates. They are commonly used as a garnish in salads, soups, side dishes, sauces, and Mexican, Asian, and Mediterranean dishes.

Among their properties, fresh chives are low in calories and rich in vitamins A, C, and K, as well as minerals like calcium and iron. Furthermore, they contain antioxidants that help strengthen the immune system and promote digestive health.

In different Latin American countries, fresh chives go by various synonyms, including: Chinese onion (Mexico, Colombia), scallion (Argentina, Uruguay), green onion (Argentina, Chile), branch onion (Venezuela), and long onion (Peru). All these terms refer to the same plant used in cooking to add freshness and flavor to multiple recipes.