There’s nothing like a hearty, fragrant helping of chives to flavor cheeses, fish, sauces, and egg dishes.
The ancient Chinese used chives as far back as 3000 BC. It is thought they originate in Siberia and the temperate regions of Southeast Asia.
Marco Polo is credited with bringing the hardy perennial chives, Allium shoenoprasum, to Italy from the Orient. Roman armies brought them along on their many conquests across Europe. And,
Chives are low in Saturated Fat,Cholesterol and Sodium. They are high in Dietary Fiber, Vitamin A, C , K, Riboflavin, Vitamin B6, Folate, Calcium, Magnesium, Potassium, Copper, Manganese, Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc.
Chives can be used to add natural flavor to a lot of dishes. They are probably best known for adding to baked potatoes with butter. They go very well with mixed vegetables, egg dishes, salads and dressings, broiled poultry, stews, casseroles and baked fish.
Chives can also be combined with other herbs for making herb butters and tartar sauce.
For chive butter, whip two tablespoons of fresh, chopped chives into a pound of room temperature butter. Refrigerate, and then serve on hot breads or potatoes.
To make chive salt, add the herb to sea salt. Remove the leaves after several weeks, and use the flavored salt on meats and vegetables.
Or, you can do it differently. Mix one cup of sea salt with one cup of chives. Bake in an oven for 45- 60 minutes, seal tightly in a jar and place in a dark cabinet. This is a great way to spice up any culinary dish.
Chives are a perfect flavoring choice to restrict calorie, fat intake for people on diets. They are fat-free and combine well with other herbs and spices.
Hundreds of salad, soup and potato dishes call for chives.Their mild, oniony flavor provides an embellishment with just the right final touch.
Save yourself the trips to the grocery store, as well as a few bucks, by learning to grow your own chives at home. They are perhaps the easiest herbs to grow.
Seek out a friend or neighbor who already has chives in their garden and ask them to remember you when they divide their plants in late fall.Then you can pot them up and set them on a sunny windowsill.
The leafless clumps would get the signal that spring had already arrived, and in no time they’d be sending up new growth that you could snip for cooking all through the winter months.
Want to know more about chives or share your favorite chive recipe?
Post a question or a comment below, please.
Yours truly for great health, mind and body,
Michelle, natural health advocate
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October 14 2009 07:20 pm | Healthy Eating