Chives are the leaves of a plant native to China, and today they are one of the most used ingredients to season Brazilian cuisine. With its thin, long leaves, chives have been used in cooking for more than 5,000 years. Together with parsley it forms the Green Perfume, a condiment with a unique and special flavor that makes every dish even tastier!
Thinking about the importance of chives, the Kitchen Guide has decided to explain below the benefits of the plant for our health, how to use it in the kitchen and tips for preserving it. Look down:
Health
- Rich in vitamins A and C, it helps protect the body from infections and preserve eyesight, as well as being an excellent digestive.
- Like onions, it contains adenosine, a substance that relaxes muscles and increases the elasticity of blood vessels, reducing blood pressure.
- It also contains anti-inflammatory compounds that prevent the formation of clots and fatty deposits on the walls of the arteries.
Chives in cooking
- Chives go well with salads, stews, meats, poultry, pates, soups, risottos and other different recipes.
- To ensure that it does not lose its properties, it is important to use it raw. Therefore add the herb only at the end of cooking. This way you will prevent it from losing flavor and aroma.
Special tips
- Liven up the white rice by sprinkling it with chopped chives before serving. It’s tastier and more beautiful. You can also decorate your recipes with the lightly boiled whole leaf.
- Wash the chive leaves, chop them, let them dry and freeze them for a maximum of 1 month. Use it little by little in your recipes.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
