Chives
A mild onion note without the chopping board, the tears or the aftertaste. Grown indoors 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
Chives are the gentlest member of the onion family. Fine hollow stems with a clean, mild onion flavor and none of the harshness of a raw onion, which is why they finish a dish instead of dominating it. They're used across European and Asian cooking, always fresh and always cut fine. Ours are cut young, so the stems are slim and tender rather than tough.
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 flavor 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 omelet, a baked potato, sour cream, soup or fish. They're brilliant folded through soft cheese, potato salad or a simple butter. Use scissors rather than a knife, cut them fine, and cut them just before you serve.
Keep chives refrigerated between 34 and 41°F, sealed and dry. Out of the pack, roll them loosely in a lightly damp paper towel and put them back in the fridge. Cut them only when you're 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 Greens 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 plastic film, so it doesn't belong in your curbside bin. Empty it, make sure it's clean and dry, and take it to a store drop-off point for plastic film. Keeping film plastics out of curbside recycling matters. They tangle the sorting machinery and can send a whole load to landfill.
100% USA-grown 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.
Our greens 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, ISO 17025 accredited lab screened our 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 at our farms in Australia, and our first US farm is under construction in Menifee, California. 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 flavor, much softer than a raw onion and without the harsh aftertaste. They add a fresh savory note to a finished dish rather than a strong one.
Chives are a herb, used raw and cut fine as a finishing touch. Green onions, also called scallions, are a vegetable with a bulb and a much stronger flavor, and they're usually cooked. They aren't a like-for-like swap.
You can, but you shouldn't. Heat strips the flavor out of chives and gives nothing back. Add them raw at the very end, cut fine and scattered over the top.
No. They're grown in a sealed indoor room and never sprayed, so there's nothing to rinse off. Washing them only adds moisture, and wet chives go slimy fast.
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.
No, we're not certified organic. Certified organic growers can still use a long list of approved pesticides. We don't use any pesticide, herbicide or fungicide at all, on anything we grow.
The green tops of a scallion are the closest match, cut very fine. They're stronger, so use less. For a milder finish, a little finely chopped parsley will give you the fresh green note without the onion.
Our first US farm is under construction in Menifee, California. Join the list and you'll be the first to know when our greens reach a store near you.
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