Chives

Belonging to the Allium family (garlic, onion), chives harbor delicate volatile sulfur compounds. Its hollow tubular stem is extremely sensitive to mechanical trauma. Sliced with a dull knife, its cells are crushed, releasing enzymes that immediately oxidize the sulfur: the herb turns black and develops an unappetizing gaseous taste. It requires scalpel-like precision cutting ("ciselage") and strictly cannot withstand any cooking. It is always incorporated off the heat to elevate cold or warm emulsions.