Chives - Herbs And Spices Lexicon

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Chives - Herbs And Spices Lexicon
Chives - Herbs And Spices Lexicon
Video: Chives - Herbs And Spices Lexicon
Video: English Vocabulary - HERBS and SPICES 2023, February
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chives

Chives are one of the fixed starters among the kitchen herbs: Its universal seasoning tastes pleasantly leek-like and refreshing. Chives have a strong, spicy and slightly hot taste. Its taste is leek to onion-like, but milder. The flowers of the chives are also suitable for consumption. The most common variety with us blooms pink to purple-violet and looks particularly decorative…

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  • Botany
  • Ingredients, smell and taste
  • Use and preparation

Botany

Like all other leek plants, the chives (Allium schoenoprasum) have recently become part of the daffodil plant family (Amaryllidaceae). It is a perennial plant and can be pruned several times a year for two to four years. There are fine, medium and large-bore varieties. The plant eats the tubular leaves, but also the flowers. The most common variety with us blooms pink to purple-violet. There are also white-flowered species such as Chinese chives (Allium tuberosum; Chinese leeks, chives), which have flatter leaves and a more garlic-accentuated taste.

Tip Chives can easily be planted in the garden or in the flower pot: they like it moist and sunny. Cut close to the ground! Pot onions should be frozen through in winter so that they can germinate well.

Ingredients, smell and taste

Chives have a strong, spicy and slightly hot taste. Its taste is leek to onion-like, but milder. Its typical aroma is created by essential oils with volatile sulfur compounds, which develop their aroma only after being damaged, ie grinding or cutting. Chives provide important vitamins of the B group, vitamin C as well as carotenoids and valuable minerals such as potassium, calcium and magnesium.

Chives

ingredients

per 100 g of edible

portion, raw

Chives

ingredients

per 100 g of edible

portion, raw

Energy (kcal) 27 Iron (mg) 1.6
Fat (g) 0.7 Vitamin A (µg) 50
Protein (g) 3.6 Vitamin B1 (mg) 0.14
Carbohydrates (g) 1.6 Vitamin B2 (mg) 0.15
Dietary fiber (g) 6.3 Niacin (mg) 0.6
Potassium (mg) 434 Vitamin B6 (mg) 0.42
Calcium (mg) 129 Vitamin C (mg) 47
Magnesium (mg) 44 Vitamin E (mg) 1.6

Use and preparation

The tube leaves of the chives are mainly eaten, but the flowers are also edible. It is best used fresh (raw), but it is also suitable for freezing and drying, which leads to a loss of flavor. Do not cook the chives but add them shortly before serving or sprinkle them on the food.

Chives are a common ingredient in salads and salad marinades. It is suitable for seasoning many spreads, soups, sauces, vegetable, meat, fish and egg dishes. Its flowers are a nice decoration and also edible.

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