Chives

DESCRIPTION

Chives are related to garlic and onion and leek, scallions, and have a similar pungent taste, although not as sharp as its relatives. Mostly used fresh, chives are a delicious and healthy addition to salads, potatoes, soups, fried rice, vegan egg salad, noodles, dips and stir-fried vegetables. Not to be confused with scallions. chives are considered a herb whereas scallions are not. The stems of chives are very tight and narrow compared to the floppy and hollow stems of scallions. Chives are used frequently all over the world, especially in Chinese, Japanese, North American and Scandinavian cuisine. 

VOLUME

Moderate – loud

FLAVOR PAIRING

Chili, coconut aminos, coconut labneh, eggplant, garlic, ginger, lemon, miso, mushrooms, sesame oil, parsley, plant based butter, potatoes, shallots, sprouts, tamari, tofu, tomatoes, root vegetables, vegan cream cheese, vegan mayonnaise, vegetable dishes, vinegar.

HOW TO USE

Chive stems don´t require a lot of preparation, often used as a garnish sprinkled on top rather than added during the cooking process. The unopened flower buds are also edible and can be chopped along with the stems, or sautéed. When chopping chives, avoid bruising or mashing the stems by chopping back and forth. For best result, make sure they are not wet, use a dry cutting board and very sharp knife or scissors and slice them once through. Chive stems can also be useful as an edible “string” to tie together a raw dumpling or spring roll. Once the chive bud has bloomed, the blossom can be used as a garnish, tossed in a salad, or used to make blossom vinegar. Chive blossoms make a stunning pink colored vinegar with a chive flavor when steeped in white vinegar for a few weeks. 

STORING

Avoid cutting or washing chives until you are ready to use them. Stored wrapped in a paper towel and sealed in a plastic bag or air tight container in the refrigerator, chives will last for about a week. To extend shelf life, store upright in a glass with stems fresh cut and submerged in a few centimeter of water, then covered with a plastic bag. Chives can also be dry-frozen without much change to the taste or texture. Place in a zip-lock bag in the freezer, either whole or chopped. 

SUBSTITUTIONS

You can use scallions, leeks or shallots instead of chives. You can also use onion, but may need a lesser amount since chives are milder. To substitute chives as a garnish, use another green herb such as cilantro, parsley or basil.

HEALTH BENEFITS

Chives contains minerals that support bone density and can help prevent osteoporosis and arthritis. 

They also have amounts of antioxidants such as lutein, carotene and zeaxanthin, along with an exceptional amount of vitamin A, which helps to protect the body from a variety of cancers. 

Chives also contain a significant amount of folate, a group of B vitamins, essential for women before and during pregnancy for healthy growth and development of the baby.  

The sulfides in chives are natural antibacterial agents which stimulate digestion, improve absorption and assimilation of nutrients, helps eliminate harmful bacteria and prevent intestinal fermentation. Often without causing the discomfort that other members of the onion family can create. 

A healing compound in chives called allicinhelps control cholesterol and blood pressure, and decrease the risk of coronary artery disease and stroke.