Things go bad in the fridge, and bad things smell. But even quite well-wrapped chives have a fridge-filling stench that seems extraordinary for their size. A couple of days too late and the things smell as bad as a big lump of oil fish gone off.
Anyone know why?
Like their big brothers the onions, leeks contain quite a few sulfur containing compounds, which are responsible for their stink. As they decompose, newer and smellier sulfur compounds are made out of rearranging molecules within the cells.
I don’t know if you’ve had an onion get lost behind a drawer and decompose into brown liquid, but trust me, it’s even worse than a bad bunch of chives.
An answer that makes me feel like less of a slob. Thanks. I suppose the greater surface area of chives makes it happen much faster than for an onion.
Maybe you should ask the American Chives Council.