Chives – Origins & Flavour
Chives are in the allium family which makes them similar to onions, leeks, scallions and garlic. It has an appearance of having long green stems that are pencil-like and hollow like a straw. It is widely used in Europe and Asia. (Source: The Spruce Eats)
Chive has a very subtle flavour often compared to onions but not as sharp and pronounced comparatively. This can be a substitute when you want a taste of onion in your dish but don’t want the onion taste to linger in your breath.
Chives are considered to be a nutrient-dense food—so that means you don’t have to worry about calories when you want the added nutrients in your diet. It has vitamins, minerals and antioxidants. You still need to consider adding enough chives to get the full benefit however. (Source: Medical News Today)
Other notable benefits
- Fight and prevent cancer
- Aids in sleep, mood, memory, muscle control
- Good for bone health and blood clotting
- Improves cognitive function
- Improves eye health
- Reduce inflammation
Cooking & Storing: The Do’s & The Don’ts
This herb isn’t very demanding in terms of preparation. It is often only used fresh and added as a garnish to a dish after being chopped.
Fresh chives are kept in the fridge either wrapped in a paper tower or stems stored in a few inches of water. This can only last for about a week. Always wash before using.
You can freeze chives as a whole also. It’s recommended to take the amount you need and keep freezing the rest for later.