055. Chives | Tastes, flavours and benefits
[h=1]055. Chives[/h]
Chives is the common name of Allium schoenoprasum, the smallest species of edible onions. As a perennial plant, A. schoenoprasum is the only species of Allium native to the new world as well as the old world. Its English name, chives, derives from the French word cive, from the Latin cepa, meaning onion.
Chives are a commonly used herb and which can be found in grocery stores or grown in home gardens.Chive scape is diced and used as an ingredient for fish, potatoes and soups and other dishes. Chives have insect-repelling properties that can be used in gardens to control pests.
Chives are grown for their leaves which are used as a flavoring herb to provide a mild flavor.
The chive flower puffs come apart easily into small florets. They are lightly onion scented and taste very delicious when scattered on a salad.
Chives have a wide variety of culinary uses in traditional dishes in France and Sweden. Chives were used with pancakes, soups, fish and sandwiches. Chives are one of the ” fines herbes “of French cuisine.
Chives can be found fresh at most markets year-round, making them readily available; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own gardens.
The medicinal properties of chives are similar to but weaker than those of garlic. Chives are reported to have a beneficial effect on the circulatory system. They are mild stimulant, diuretic and antiseptic.
Digestive problem may result if chives are consumed in large quantities. Chives are also rich in vitamin A and C, calcium and iron.