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Gardeners will tell you that spring is the ideal season for planting. That it needs a place in the shade and water it well if you want to enjoy it all summer long. Remember to cut the flowers to prevent the plant from growing into seeds. More the chives it is also pleasing inside, in kitchens.
You can also call it owl, cive, onion. The stems of the chives, however, are thinner than those of its cousins. It is close to the onion, the leek, which explains its characteristic smell.
A blow to our dishes
Choose pretty green and rather firm strands, they should not be wilted. Cut them into pieces with scissors to avoid crushing the stems. You can arrange the food, after a minute drying, in a dish, or encore l’enfermer dans des glaçons to enjoy for the whole year and do not go out in small quantities.
Chives are the cool touch to your spring dishes. In a jiffy, you add it to a mixed salad, you slip it into a dressing, into a white cheese sauce, you can also serve it with parsley, basil, tarragon, your best friends.
Be careful, she doesn’t like the heat … Once chopped, you can place it on the plate, at the end of cooking.
An excellent fine herb for health
Rich in vitamins C and K, potassium, fiber, not caloric, slightly isolated, chives are the malignant herb to enhance the flavors of your dishes. It is also rich in antioxidants.
The addition of chives and other fine herbs allows to give taste and basser to the dose of salt. The chives will also add volume to your seasonings, your dressings… It will sublimate a simple omelette or baked potatoes if you combine it with fresh cream, white cheese, lemon juice, shallots . Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.
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