Chives

In China, chives is already known for 4000 years. The ancient Romans were making chive sauce that was served to egg dishes and meat. Gypsies, use chives to help them with divination.

chives spice benefits

Chives is rich in vitamins C and B2, calcium, sodium, phosphorus and iron.

Chives is a permanent bush, up to 30 cm tall, with numerous upright tubular, hollow, dark green leaves that sprout from small and delicate underground bulbs. Its flowers are a beautiful bright purple. Belongs to the family Liliaceae and is the smallest representative of the genus bulbs.

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Chives is rich in vitamins C and B2, calcium, sodium, phosphorus and iron. It lowers blood pressure and appetite. It grows best in warm temperate regions of the northern hemisphere and it is found not only in gardens and in greenhouses, but also free in nature, it grows throughout most of Europe and North America.

Taste and smell of chives

The taste of ordinary chives, which is quite often is used for cooking, is very similar, as if you were using onions. Its scent is reminiscent of the delicate fragrance bulbs. The taste and odor resembling Chinese chives and garlic, so it can be used as a substitute of garlic.

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What we use?

With chives we use hollow stems and its flowers.

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chives spice cooking use

Frozen chives retain its flavor and also smell. Cut it on little pieces, put it in a plastic cup and freeze it.

Types of chives

Ordinary chives (Allium schoenoprasum)

It has bright green, narrow, hollow leaves that grow in bunches and are similar to grass or stem. At the top of the stems sprout small spherical light purple inflorescences. Chives is an important component gentler herbal mixtures. When using chives, care must be taken that the leaves are not wilted. It is best to gather just before it is used, because the leaves are then still have a strong and full of flavor.

Chinese chives (Allium tuberosum)

Is more robust than regular chives, resulting in warmer climates can survive the winter outdoors. Higher than ordinary chives, grow in small bunches. Instead of bulbs of the roots, which can be divided, and can also be propagated. It is particularly appreciated as a pale yellow shoots, as there is an excellent and strong flavor. Flower stems cut off before they bloom.

Where can we buy and how to keep it?

Ordinary chives we can buy in bunches at the market or packaged in supermarkets. In the spring you can buy seedlings in nurseries and plant them in our garden or in pots. Freshly picked chives can be stored in the refrigerator up to 2 days.. Dry chives it is not good, because it loses all its scent and taste, but you can cut it fresh and frozen. Frozen chives retain its flavor and also smell. In this way we will be able to use even when we do not have fresh on hand.

Use in the kitchen

Chives should not be cooked, because with cooking it loses its flavor and aroma. Sprinkle it after cooked meals or add it as a condiment in cottage cheese. Best fit to avocados, zucchini, smoked salmon, potatoes, soft cheese, seafood or as an adjunct to good domestic beef or chicken soup.
In the dishes it can be used in combination with other herbs. Excellent complements with basil, fragrant fennel, dill, pepper, tarragon and parsley.

chives use kitchen soup cooking

Best fit to avocados, zucchini, smoked salmon, potatoes, soft cheese, seafood or as an adjunct to good domestic beef or chicken soup.

 

2 Comments

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