chive


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chive

 (chīv)
n.
1. often chives A bulbous herb (Allium schoenoprasum) native to Eurasia, having clusters of usually pink to rose-violet flowers and cultivated for its long, slender, hollow leaves.
2. chives The leaves of this plant used as a seasoning.

[Middle English chive, from Anglo-Norman, from Latin cēpa, onion.]

chive

(tʃaɪv)
n
(Plants) a small Eurasian purple-flowered alliaceous plant, Allium schoenoprasum, whose long slender hollow leaves are used in cooking to flavour soups, stews, etc. Also called: chives
[C14: from Old French cive, ultimately from Latin caepa onion]

chive

(tʃaɪv)

n.
a small bulbous plant, Allium schoenoprasum, related to the leek and onion, having long slender leaves used as a flavoring.
[1350–1400; Middle English cive < Anglo-French chive, Old French cive « Latin caepa onion]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.chive - perennial having hollow cylindrical leaves used for seasoningchive - perennial having hollow cylindrical leaves used for seasoning
chives - cylindrical leaves used fresh as a mild onion-flavored seasoning
alliaceous plant - bulbous plants having a characteristic pungent onion odor
Translations
References in classic literature ?
Beat up two eggs with a little water or milk, salt, pepper, chives, and parsley.
Seasoned with salt, pepper, chives and parsley," murmured Mrs.
The potatoes taste "old", the mayo is watery and on the sweet side and the chive a little dry.
With a broad variety of flavours, including Roasted Garlic & Herb, Sour Cream & Chive, Onion & Chive, and Spicy Cheese, the range caters for the widest variety of tastes.
Seven CARB-SMART items are now shipping to supermarkets, including three ravioli varieties -- Spinach Ricotta, Four Cheese & Chive, and Seafood -- as well as Spinach & Cheese Tortelloni, Classic Egg Linguine, and Classic Egg Fettuccine.
9pm one battle Creamy salmon & chive bows INGREDIENTS 350g bow-tie pasta 200g tub light soft cheese A squeeze of lemon juice 145g pack gravadlax, torn into pieces, or smoked salmon trimmings A bunch of chives, snipped METHOD 1 Cook the pasta following pack instructions.
About 40g of butter per person, good rule of thumb is to use a block of butter for six approx, what is not used can be wrapped tightly and popped in the freezer till next time (check the crab hasn't been pre-frozen) To make the crab and chive butter Soften the butter and whip (put in a mixer and whisk the butter for five minutes till it turns white and gets fluffy) add the picked crab and chopped chives and mix well.
Pour the cream and chive sauce over and sprinkle with extra chives.
Chives (Allium schoenoprasum) THE pretty, soft purple globes of chive flowers brighten up the herb garden, the container or the front of the border.
For the chive beamaise sauce: In small pot over medium heat, bring
For the chive butter - 55g/2oz unsalted butter; 55g/2oz gouda cheese; 1/2 glass white wine; 1tsp white wine vinegar; 2tbsp double cream; 1tsp fresh chives, chopped