Chives

A part of the same botanical family as onions, scallions and garlic, chives grow from small bulbs and have a long history of culinary and medicinal uses. In the Middle Ages, chives were promoted as a cure for melancholy and believed to drive away evil spirits. Today, we know that chives and chive flowers are high in vitamin C, folid acid and potassium. Therefore, they should be routinelyaded to recipes to help restore vital nutrients lost in cooking. This herb's tangy, aromatic taste comes from its high concentration of sulfur compounds and other essential oils, which are also partly responsible for its healing properties. 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 the body's ability to digest fat.


Therapeutic Effect: The medicinal properties of chives are as varied as their uses in the kitchen. 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.


Components Chives are valued for their many essential minerals, including cardial-friendly potassium, bone-strenghthening calcium and blood building iron. And unlike most other members of the onion family, chives are high in folic acid (a B vitamin), vitamin A and vitamin C. In fact, just 3 1/2 oz. of chives supplies enough vitamin C to meet your daily requirement of 60 mg. Scientific research shows that chives stimulate the body's digestion of fat. Eaten reqularly, chives may help lower blood cholesterol levels. 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.


Kitchen Hints

• Cut chives just before you are ready to use them to preserve their vitamins, aroma and flavour. Chives are delicate; to prevent the loss of essential oils, snip them with kitchen shears rather than chopping or grinding them.
  
  
• Don't heat chives or they will lose their valuable vitamin C as well as their digestive properties.
  
  
• 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 flower. Once the plant blooms, the leaves become much less flavourfull.
  
  
• Freeze chives for future use. Frozen chives tend to retain more flavour 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.