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Chives should not be missing in the kitchen. The green stalks are an asset to herb quark, scrambled eggs, soups, vegetables and salads. Its leek-like aroma also refines fish and meat. In the French herbal mixture »Fines Herbes« chives are combined with parsley, chervil and tarragon. It is best to use the herb fresh. In the case of cooked dishes, it can be added shortly before the end of the cooking time.
It is best not to chop the stems with a knife, but to cut them into fine rolls with kitchen scissors. This way less juice is lost. When cutting (or chewing), sulfur compounds are released from the essential oils. You are responsible for the fine spicy aroma. In addition, chives are rich in vitamin C at around 70 mg per 100 g.
The chives have probably spread from Central Asia across Europe and still grow wild along rivers and on gravel banks. The perennial and hardy plant belongs to the family of the leek family (Alliaceae). It forms 20 to 30 cm long, strong green tubular leaves and small onions underground. The light purple, spherical flowers appear from July and are often used as an edible decoration and for salads. After flowering, however, the taste of the leaves is lost.
All year round, consumers can find chives in bundles, deep-frozen or in a herb pot. The stalks should be green and strong. Bundles are wrapped in a damp cloth and stored in the vegetable compartment of the refrigerator. The plant must be watered regularly in the pot, but does not tolerate waterlogging. Chives can also be easily grown in your own garden. The plant prefers a moist but well drained soil and a sunny spot. On the edge of vegetable patches, it uses its pungent smell to repel harmful insects. Chives can be harvested from spring to autumn if you regularly cut them about two centimeters above the ground. Heike Kreutz, respectively