Chives
A mild onion note without the chopping board, the tears or the aftertaste. Grown indoors in Australia with no pesticides, herbicides or sprays, ever, and cut young so the stems stay fine and upright rather than flattened. Snip them straight over the plate, with nothing to rinse off.
Stays fresher, longer
Stays fresh twice as long
100% pesticide free
No pesticides, herbicides or sprays
Stacked with vitamins
Grown indoors in Australia
Ready-to-eat
Ready to eat — no washing required
Servings per package: 1
Serving size: 9g
| Nutrient | Average Quantity Per Serving | Average Quantity Per 100g |
|---|---|---|
| Energy | 11.2kJ | 125kJ |
| Protein | 0.1g | 1.5g |
| Fat, total | 0g | 0.3g |
| - Saturated | 0.0g | 0.1g |
| - Trans | 0.0g | 0.1g |
| Carbohydrate, total | 0.2g | 2.6g |
| - Sugars | 0.2g | 2.6g |
| Sodium | 1mg | 7mg |
Never cook chives. Heat takes the flavour out of them and gives nothing back, so they go on at the very end or not at all. Snip them straight over scrambled eggs, an omelette, a baked potato, sour cream, soup or fish. They are brilliant folded through soft cheese, potato salad or a simple butter. Use scissors rather than a knife and cut them fine, and cut them just before you serve.
Keep chives refrigerated between 1 and 5°C, sealed and dry. Out of the pack, roll them loosely in a lightly damp kitchen towel and put them back in the fridge. Cut them only when you are about to use them, because once chives are cut the clock speeds up, and always cut them dry with sharp scissors. Wet chives and a blunt blade are what turn a pack slimy.
Want to know where your Stacked Herbs came from? Scan the QR code on your pack to trace it back to its harvest batch and learn more about how it was grown.
This bag is made from recyclable soft plastic. Please don't place it in your kerbside recycling bin. Instead, use our Store Locator to find a participating soft-plastic collection point near you for recycling.
100% Australian-grown fresh chives
We're not just a brand,
we're the grower.
Learn about what were working onBehind every harvest is a team of horticulturalists, plant scientists, engineers and a chef. The farm is almost entirely automated, but automation doesn't decide anything. Our horticulturalists read the crop and set the conditions, and the machines carry them out precisely, every day.
Everyone here is working towards the same thing. Growing it well is the method. Making it worth eating is the point.
Nothing sprayed on.
Nothing to rinse off.
We grow in sealed rooms, which means the pests, weeds and run-off that force outdoor farms to spray simply aren't there. So we don't spray. No pesticides, no herbicides, no fungicides, on anything we grow.
We had it tested rather than just stating it. An independent, NATA-accredited lab screened our leafy greens against 312 pesticides and residues, with none detected.
That's why there's nothing to rinse off. Nothing was ever sprayed on in the first place.
How we grow it
Everything we sell starts as a seed and is grown without being touched by hand, from seed to pack. It grows indoors in a sealed, climate-controlled room, with no soil, no weather and no sunlight. Every plant gets the light, water and nutrients it needs, every single day.
Those same sealed rooms change what growing takes. We recycle around 90% of the water our plants grow in, our nutrients stay in a closed loop instead of running off into rivers, and we grow a year's harvest in a single building.
What comes out is clean, consistent and ready in about half the time a field takes. It's grown in Australia at our own farms, close to where it's sold, so it skips the long road trip most fresh produce takes. Every pack can be traced back to the exact batch it came from.
More greens on the grid.
Follow for recipes, farm tours and a very close look at some lettuce.
FAQs
A clean, mild onion flavour, much softer than a raw onion and without the harsh aftertaste. They add a fresh savoury note to a finished dish rather than a strong one.
No. They are grown in a sealed indoor room and never sprayed, so there is nothing to rinse off. Washing them only adds moisture, and wet chives go slimy fast.
No, and here's the honest reason. Australian organic certification requires soil, and we grow without it. Organic farming also still permits some pesticides. We use none.
You can, but you should not. Heat strips the flavour out of chives and gives nothing back. Add them raw at the very end, cut fine and scattered over the top.
Chives are a herb, used raw and cut fine as a finishing touch. Spring onions are a vegetable with a bulb and a much stronger flavour, and they are usually cooked. They are not a like-for-like swap.
With sharp scissors, straight over the plate. Cut them fine, cut them dry and cut them just before serving. A blunt knife bruises the hollow stems and they darken.
The green tops of a spring onion are the closest match, cut very fine. They are stronger, so use less. For a milder finish, a little finely chopped parsley will give you the fresh green note without the onion.
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