Chives (Allium schoenoprasum)

Introduction:

Chives are an allium plant with long thin stalks. Its unique flavouring is suitable for refining cold and hot dishes.

Use/Preparation:

The intense seasoning power of chives is lost by frying or steaming, which is why they are best eaten raw. Chopped chives taste great over soups, sauces, fish, meat and egg dishes and salads.

Health:

Many of the health effects are due to the essential oils they contain. Chives are said to have a good effect on loss of appetite, high blood pressure and gout. They also contain important vitamins of the B group, vitamin C, carotenoids and the minerals potassium, calcium and magnesium.

Alternatives:

Spring onions, leeks, onions, garlic and wild garlic are good alternatives because of their leek-like aroma. Parsley can also be used in some recipes.

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Average nutritional values raw	per 100 g
Energy (kcal/kJ)	30/126
Fat	0,7 g
Healthy fatty acids	0,1 g
Carbohydrates	4,3 g
Sugar	1,8 g
Protein	3,3 g
Salt	0 g