Chives by John Spottiswood.

These slender, hollow shoots have a mild onion flavor. Many cooks use scissors to cut fresh chives, sprinkling them like confetti on potatoes, eggs, and salads. Always use fresh chives--they lose much of their flavor when they're frozen or freeze-dried.

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green onion tops (These have a stronger flavor and wider shoots. If using them as a substitute for minced chives, slice them lengthwise several times before mincing.) OR Chinese chives (more flavorful)

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