Chives Recipe & Nutrition | ‘s Encyclopedia of Food
Chives have a mild, slightly sweet onion taste and can be used in many dishes. The best way to eat chives is in a salad or sauteed with vegetables. Chives are best eaten raw, or in a stir-fry, to preserve their strong flavor. You can also saute them in butter, or use them in a dip or other recipe.
Chives, the garlic-like herb, has a mild, onion-like flavor that enhances a wide range of dishes, from simple soups and salads to more complex entrees. Some people also combine chives with other herbs for a unique taste. For example, you can try it together with basil, cilantro, or sage to create a compound herb that will impart a distinct aroma and flavor to a dish.
This is just a small recipe that I tried out in the kitchen. I hope you enjoy it and find it easy to make.
A Quick Look
Chives are linked to onions and belong to the Allium family, as you will see after your first taste. Chives, like many other members of this family, have a strong oniony taste that derives from a high concentration of sulfur compounds. Chives, on the other hand, are milder and sweeter than many other members of this family, and may be eaten raw without wrinkling the nose. Because chives are more often used as a spice than as a substantial meal, they do not provide a major supply of macronutrients in the quantities commonly eaten. Chives do, however, contain nutritive chemicals, particularly sulfur compounds. These sulfur compounds may help with circulation, immunity, and digestion. These same sulfur molecules, however, deter kissing partners.
You’ll see that chives are linked to onions as soon as you take your first bite. Chives seem distinct from onions and garlic because of their long, delicate, tubular green stalks, yet they are all members of the same strong, delicious, and occasionally breath-offending Allium family.
The chive plant’s green stalks, or scapes, are high in sulfur compounds, which gives the Allium family its unique, pungent flavor. While most Allium plants must be cooked to soften their taste, chives are somewhat sweeter and more delicate in flavor, and may be used raw to meals for a subtle, oniony zing.
From late spring until mid-summer, chives are in season. Chives are popular among gardeners not just for their culinary purposes, but also because the sulfur compounds in the plant repel insects. When chives are grown near other flowers or crops, they serve as pest deterrents.
Chive plants have lovely, globular, violet-colored flowers and pale root bulbs that are also edible, but their scapes are the most often utilized part of the plant.
Chive scapes are slender, green tubular threads with a sharp tip at the end. The violet-colored flowers and pale root bulbs of the chive plant are also edible, but they are typically offered in bunches that only contain the scapes.
Chives have a strong, oniony taste that is comparable to raw onion but is softer, sweeter, and herbaceous. Chives are comparable to green onion tops in structure and taste, although they are more delicate.
Chives are more often used as a spice or herb than as a substantial meal in terms of quantity. One tablespoon of minced chive has just one calorie and provides no macronutrients.
Chives, like many other herbs and spices, are high in health-promoting chemicals, especially sulfur compounds, which may help with circulation, immunity, and digestion.
Chives may be purchased fresh in many grocery shops and farmers’ markets when they are in season. They’re typically sold minced and dried when they’re not in season.
Look for bunches of fresh chives that have sturdy, uniformly green stems. Wilting, dryness, or yellowing in the bunches should be avoided.
Dried chives are typically found in the spice department of a shop in plastic zip-lock bags. They’re also available at bulk food shops. Shop at shops with a high product turnover in these situations. Dried chives of good quality should be brilliant green in color and smell strong and tasty. Dried chives that are extremely pale or have lost their fragrance are most likely beyond their peak.
Chives should be kept in the refrigerator. To keep them turgid, wrap them in a damp paper towel. Fresh chives may be stored in this manner for up to a week.
Fresh chives may be frozen as well. Wrap them in plastic wrap and freeze them whole or cut them up and freeze them in olive oil. Chives will remain delicious for approximately six months if stored in this manner.
Dried chives, like all other dried herbs and spices, should be stored in an airtight container in a cold, dry, dark location. Dried chives will lose their effectiveness after approximately six months, despite the fact that they may survive longer.
Chives may be eaten raw without any further preparation. Rather of being eaten on their own, they are typically incorporated with other meals to enhance taste.
Chives are delicious in scrambled eggs, and they also make a great topping for soups, salads, and sandwiches. Chives work very well with cream cheese or yogurt, and they may be combined to create a wonderful dip or spread.
SPREAD WITH CHIVE-SPECKLED VEGAN CASHEW CHEESE
This delicious vegan chive-infused cheese spread is incredibly simple and fast to prepare, except for the time it takes to soak the cashews. It’s flexible and may be used on crackers or sandwiches, as well as in salads and pasta dishes.
raw, unsalted cashews, soaking lemon juice (1.5 cup) 2 tbsp olive oil (extra virgin) 1 tablespoon finely minced chives 4 tbsp pepper, freshly cracked 12 cranks crackers or bread, as well as a variety of sliced tomatoes, cucumber, olives, capers, onion, and other condiments to serve
Time to Prepare: 240 minutes Time to cook: 0 minutes Approximately 6–10 servings
To begin, soak your cashews by placing them in a jar and covering them with a couple of inches of water. Allow to soak for 4 hours or overnight in the refrigerator. Drain and rinse the cashews after the soaking period is over.
In a high-powered blender or food processor, combine the soaked cashews, lemon juice, olive oil, salt, and pepper, and pulse until smooth. Fold the chopped chives into the mixture in a bowl.
Spread like you would cream cheese on sandwiches, over crackers, or in a creamy sauce or salad dressing.
Refrigerate leftovers in an airtight jar for 3-4 days.
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Foods That Are Related
Chives are a perennial herb that are usually used in cooking, but the Romans used them for medicinal purposes as well. They’re an excellent source of vitamins B and C, as well as magnesium, calcium, iron, and protein. Also, chives are low in calories, so they make a perfect ingredient for anyone trying to lose weight or maintain a healthy lifestyle.. Read more about chives recipes vegetarian and let us know what you think.
Frequently Asked Questions
What can I cook with chives?
Chives are a type of herb that is commonly used in cooking. They can be used to make many different dishes, including soups, salads, sauces, and more.
What do you use chives for?
I use chives to make a delicious dish called chive and onion tart.
What can I do with fresh chives from my garden?
You can add them to a dish that needs some extra flavor. They are also great for garnishing dishes, and they make a delicious addition to soups and stews.
This article broadly covered the following related topics:
- chives recipes
- chives nutrition
- chives benefits
- dried chives nutrition
- chives side effects