Chives - Information and cooking tips

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I knew there was a reason I felt so passionate about chives.

 

Chives - Information and cooking tips

 

   1. Today, we know that chives and chive flowers are high in vitamin C, folic

acid and potassium. Chives ease stomach distress, protect against heart disease

and stroke and may help the body fight bacteria that can cause disease. In

addition the herb may increase that body's ability to digest fat.

   2. Therapeutic Effect: Chives stimulate the appetite and promote good

digestion. They can be used to ease stomach upset, clear a stuffy nose, reduce

flatulence, and prevent bad breath. Combined with a low-salt diet, they help

lower high blood pressure. Plus, they have a mild diuretic effect, as well as

some antibacterial properties.

   3. Components: Chives are valued for their many essential minerals, including

cardiac-friendly potassium, bone-strengthening calcium, and blood-building iron.

Unlike most other members of the onion family chives are high in folic acid (a B

vitamin), vitamin A, and vitamin C.

   4. Don't Overlook the Chive Flowers: The chive's delicate purple flowers have

a milder flavor than the leaves and add a decorative touch to salads, herb oils,

and other dishes. See recipes 'Chive-Flower Oil and Chive Salt.'

   5. Cholesterol Reduction: Scientific research shows that chives stimulate the

body's digestions of fat. Eaten regularly, chives may help lower blood

cholesterol levels.

   6. Cold Prevention: The high vitamin C content in chives can help prevent

colds. They also speed recovery if a cold develops by helping the body to expel

mucus; the sulfurous compounds in chives are natural expectorants.

   7. Kitchen Hints: Cut chives just before you are ready to use them to

preserve their vitamins, aroma and flavor. Chives are delicate; to prevent the

loss of essential oils, snip them with kitchen shears rather then chopping or

grinding them.

   8. Don¢t heat chives or they will lose their valuable vitamin C as well as

their digestive properties.

   9. Grow chives at home in a pot on the windowsill. Wait until the plant

reaches about 6 inches in height before cutting. Harvest the chive leaves

frequently to prevent blooming unless you specifically want to use the flowers.

Once the plant blooms, the leaves become much less flavorful.

  10. Freeze chives for future use. Frozen chives tend to retain more flavor

than dried chives. Snip fresh chives into small pieces, then place them in an

ice-cube tray and fill it with water. To thaw, put a chive cube in a strainer.