Ciboulette

Bland starch, sharp green, and no cooking involved in the second half.

Fat and acid need a green allium note that will not overpower them.

Allium green through custard, so scrambled egg stops tasting only of fat.

Allium sulphur needs a fat leash, and this is the shortest one.

Bland wet curd exists to be seasoned, and this is the seasoning.

Sharp allium green over a skin thin enough to taste through.

Two alliums-adjacent sharpnesses, but the chive is green where the radish is hot.

Allium sharpness without the crunch of raw onion.

Smoke, salt and oil need something green and thin cutting across.

Sulfur and green over metallic brine. The one herb that will not fight.

Compound butter, cold, on hot meat. The chive melts, not cooks.

Anise and allium, both delicate, both ruined by five minutes of heat.

Loud anise needs a mild allium to stop it running the whole dish.

Acid curd and green sting. Two sharp things pointing the same way.

Mild allium that does not shout over a very quiet vegetable.

Allium green over a heavy curd. It lightens without cutting.

Raw allium is the cheapest possible way to make this taste made rather than bought.

Green allium, cut fine, so it sticks to the wet cut edge.

Thin sour dairy, blitzed green. A dressing with no oil in it.

Blitz it green and strain. Allium sulphur in suspension, held by the fat.

Raw green allium instead of vinegar, so the sweetness survives.

Cocoa butter takes the green sulfur somewhere savoury and floral.