IngredientsSpices
Schnittlauchchives
Allium schoenoprasum, in the onion and garlic family. Thin hollow dark green stalks growing in a clump.
It sits on Quark, on boiled potatoes, on bread at Brotzeit, in egg dishes and in Frankfurt Grüne Soße. The purple flowers are edible too.
Roh und zuletztraw and last
Boiling takes the bite out and leaves the stalks limp. Do not cook it, scatter it over the finished dish.
Cut it into fine rings with a sharp knife. A blunt knife crushes the stalk, it waters out and tastes flat.
In Mexikoin Mexico
Here it is cebollín. Mercados, City Market and larger supermarkets carry it.
Watch the name: cebollín sometimes means spring onion. Look for thin hollow stalks with no bulb at the end.
Ersatzwhat to use
If there are no fine chives, take the thinnest green tips of cebolla cambray and leave the white part out.
Cut them fine and use less. Those tips are sharper and taste much more of onion.