Chives is safe for babies from 6 months old. How you prepare it changes as your baby grows. Here is exactly what to do at each stage.
Choking risk: low
Low choking risk with appropriate preparation. Always supervise mealtimes.
Flavor introduction
Finely mince and stir into soft foods: scrambled eggs, mashed potato, avocado. The mild onion flavor is gentler than regular onions and well-tolerated from 6 months.
At this age, herbs are used as flavor rather than standalone food. Mix finely chopped herbs into foods your baby is already eating.
Shape and size
Finely chop or mince. Herbs are too small for babies to pick up on their own, so stir them into yogurt, mashed vegetables, or soft proteins.
How soft?
Fresh herbs can be added raw to warm foods. No cooking needed. Start with milder herbs and work up to stronger flavors.
Portion guide
A pinch or small sprinkle per meal. Herbs are for flavor, not volume. Even a tiny amount introduces a new taste.
Expanding flavors
Finely chopped over eggs, soft pasta, or mixed into yogurt dip. No cooking needed.
Babies are developing more adventurous palates. Continue mixing herbs into foods, and let them taste herbs on their fingers.
Shape and size
Finely chopped. Can be mixed into scrambled eggs, stirred into pasta sauce, or sprinkled over cooked vegetables.
How soft?
Can be used raw or added at the end of cooking to preserve flavor. Let your baby explore the smell and texture.
Portion guide
A small pinch per dish. Slightly more than before as baby gets used to the flavor.
Family cooking
Any family use: snipped over soups, salads, baked potatoes, or dips.
Toddlers can handle herbs as a regular part of family cooking. Let them help tear or sprinkle herbs.
Shape and size
Roughly torn or chopped. Toddlers can eat herbs as part of any family meal. Let them tear fresh leaves as a kitchen task.
How soft?
Use herbs the same way you would for the rest of the family. No special preparation needed.
Portion guide
As much or as little as the recipe calls for. Toddlers who grow up eating herbs tend to accept a wider range of flavors.
Finely chop and freeze flat in a zip bag. Use straight from frozen in cooked dishes.
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