Persian chives, unlike onion chives, have long flat tough leaves. They have the same onion flavor but hold up well when sauteed or stewed.
Choose fresh, uniform-sized, evenly green leaves with no signs of wilting, yellowing, or drying.
Do not wash chives until you are ready to use them. Once you are ready to use them rinse thoroughly in cool water. If chives begin to dry they will lose their perky texture, taste, flavor and nutritional value.
Wrap fresh chives in a damp paper towel and refrigerate in a plastic bag for up to 1 week.