Wild meadow freshness in one slender hollow leaf: organic dried chive delivers gentle onion lift, bright meadow-grass sweetness and a velvet herbal finish. 

Low-temperature freeze drying preserves volatile sulfides, vitamin K and quercetin so the herb slips into blends without harsh bite. 

La Botanique Sacrée relies on chive to lighten smoked salts, steady sea-buckthorn acidity and tint finishing sugars a soft spring green. 

Chemical Composition

Freeze-dried organic chive contains about 3 percent protein, 4 percent carbohydrate and 2.5 percent fibre while supplying just 30 kcal per 100 g. Vitamin K peaks at 212 µg per 100 g, far surpassing many leafy herbs.

Total vitamin C reaches 58 mg, carried alongside folate and beta-carotene that lend color stability. Essential-oil analyses show dimethyl disulfide, allyl methyl disulfide and dimethyl trisulfide as dominant volatiles; these sulfides underpin the soft onion aspect of chive flavor.

Minor constituents such as methyl propyl trisulfide and propenyl disulfide add roasted-garlic nuance when chive meets moderate heat.

Polyphenol assays list 90–110 mg gallic-acid equivalents per gram, ranking organic chive with parsley for antioxidant potential.

Origin & Nutritional Composition

Native to temperate Europe and Asia, chive naturalises where winters fall below 8 °C and soils drain freely. Global acreage remains small compared with leek yet fresh and dried chive demand rose 11 percent in the EU between 2020 and 2024 as consumers chased low-calorie vitamin sources.

A five-gram spoon of dried organic chive offers roughly five calories, 0.5 g protein and 6 µg vitamin K. An effortless lift for nutrient density.

Reported Health Benefits

Sulfur compounds in chive modulate platelet aggregation and may assist vascular tone, echoing benefits observed across the Allium genus. PMC

Quercetin and kaempferol present in chive lessen LDL oxidation in vitro, hinting at cardioprotective value. PMC

Choline and folate support normal cognitive performance according to observational data. WebMD

Freeze drying keeps >95 percent of these micronutrients intact, outperforming warm-air dehydration.

Cultural Significance & Historical Significance

Ancient Chinese herbals cited chive for stomach comfort more than two millennia ago, while Romans tucked bunches into legion bread for flavor and freshness on long marches.

Medieval French monasteries cultivated chive in physic gardens, and Scandinavian settlers carried seed to Greenland for hardy kitchen greens

Flavor Profile

Organic chive flavor begins with cool onion then slides to sweet grass and faint garlic thanks to dimethyl trisulfide enrichment. Unlike raw onion, chive lacks tear-inducing syn-propanethial-S-oxide, keeping its aroma gentle. Brief heat converts some sulfides to methional, generating buttery potato echo that harmonizes with dairy.

Fun Tidbits

• Chive blossoms produce honey prized for its faint garlic-violet scent.
   

• A kilogram of dried chive condenses nearly seven kilograms fresh leaves.
  
  

• Chive clumps repel carrot fly in companion gardens, an effect linked to disulfide volatiles.

Our organic chive grows under high-latitude Finnish daylight, is freeze dried within four hours of harvest, then cryo-milled to maintain colour. 

Products featuring chives

OEUF09 – A blend composed and designed to enrich omelets with the perfect herb ratios.