Chives

History::

 

Chives are the smallest of all edible onion relatives. It is cultivated for its leaves and not its bulb. It can be found throughout the northern hemisphere.  It is used in Chinese cooking over 5,000 years.

 

Medicinal Properties::

 

Chives when consumed as a salad, are rich in vitamins and iron, and can help with anemia. It also helps regulate hypertension and aids digestion.

 

In Cooking::

 

Chives have a very mild taste – much milder than onion – and can be used to replace it, since they are much easier to digest (unlike onion, they do not have a high concentration of sulfur compounds).

Fine chop the leaves and use them to flavor salads, sauces, pies, soups. It is also used when cooking chicken, fish, omelets, and on various Chinese dishes.

Place a pot of chives on the kitchen windowsill, provided it receives plenty of light. It should be kept well watered. It is quite frost resistant, so it can be planted outside.

 

Recipes::

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