The Herb
A more subtle member of the onion family, the tasty chive plant grows long tube-shaped leaves that are peppery, yet pleasant and mild in flavor. By definition, the word chive suggests the whole plant, whereas the plural, chives, refers specifically to the spicy leaves used for seasoning. While the origin of chives is unknown, plant historians maintain the hypothesis that they were first found in Central Asia. Today, grown practically everywhere in Europe (predominately in northern Europe, Greece, and Italy), the chive plant is hearty and easily cultivated. So much so, it was popular even among ancient civilizations. The Romans cooked with chives, which are mentioned in the illustrious cookbook of Apicius. The spice was repopularized during the Middle Ages by Marco Polo, who is said to have carried the spice back to Europe from China. By 1806, chives had already made their way across the Atlantic and into America. There, the Dutch settlers, chive enthusiasts, sowed cow pastures with seeds from the plant in the hopes of creating chive-flavored milk.
The plant's characteristic bright green stalks and tiny purple flowers (also edible) are as decorative as they are delicious. The vibrant colors make either part of the plant an eye-catching addition to any dish.
Healing Properties
Chives contain significant amounts of vitamins A and C. They are hailed as an antibiotic and antiseptic, and have a reputation for stimulating the appetite and facilitati ng the digestion of fatty foods. The juice of the plant is sometimes used as an insect repellant, and has fungicidal properties effective against scab and mildew.
Nutrition Highlights
Chives (raw), 1 Tbsp (3g)Calories: 0.9
Protein: 0.09g
Carbohydrate: 0.13g
Total Fat: 0.02g
Fiber: 0.075g
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