Chives
Green chives are identified by their baby thin flutes. Only the green part of the plant is considered a “chive”. The dark green flutes range from 1/16” to 1/8” and the ends taper to a fine point. Fresh chives shall have a distinctive, pungent “onion” aroma.

Storage
» Store in the coldest area of the walk-in refrigerator. Kitchen heat can cause chives to yellow, wilt and lose its flavor.
» Store in the original container and with the original plastic bag in place to protect. Do not stack heavy objects on top of cases to limit the potential of crushing.
» Keep away from drafts from the cooler fan. Exposed chives are highly susceptible to dehydration.
» Chives are moderately susceptible to ethylene damage. Store away from ethylene producing fruits, such as avocados, apples and melons. Ethylene damage appears as yellowing and accelerated decay.

Handling
» Practice first-in, first-out: first shipments received should be used first.
» Chives have an expected optimum shelf life of 2-3 days. Plan to rotate frequently and purchase for needs.
» Never place the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Limit the amount of time the product is out of refrigeration, do not allow unused product to reach room temperature.

Preparation
» Wash chives for 1 minute in clean water wash and drain well, immediately prior to prep.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.