Starwest's nitrogen-flushed double wall silverfoil pack. Dried chives do not have as strong a taste as fresh, and so more must be used. Chives, chervil, tarragon and parsley are known as fines herbes in French cuisine, used for salads, scrambled eggs, fish and poultry. Grieve's classic 'A Modern Herbal': 'It is a great improvement to salads - cut fresh and chopped fine-and may be put not only into green salads, but also into cucumber salad, or sprinkled on sliced tomatoes. Chives are also excellent in savoury omelettes, and may be chopped and boiled with potatoes that are to be mashed, or chopped fresh and sprinkled, just before serving, on mashed potatoes, both as a garnish and flavouring. They may also be put into soup, either dried, or freshly cut and finely chopped, and are a welcome improvement to homemade sausages, croquettes, etc., as well as an excellent addition to beefsteak puddings and pies.'

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