French translation: aïoli à la fleur de ciboulette
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Chives are members of the onion family. The tubular leaves can be used fresh for a fragrant mildly onion flavour to sauces, soft cheeses, poultry, eggs, salad dressings and dips. You can also buy garlic chives, which is a hybrid cross between garlic and chives. Garlic chive leaves look similar but are flat not tubular. I have also used purple chive flowers tossed in a salad. http://wannabetvchef.blog.co.uk/?s=chiffonade