Chives

Chives (Allium schoenoprasum) are the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. Allium schoenoprasum is also the only species of Allium native to both the New and the Old World and is a perennial.
Its English name, chive, derives from the French word cive, which was derived from cepa, the Latin word for onion.

Culinary use:
Chives are grown for their leaves, which are used for culinary purposes as flavouring herb, and provide a somewhat milder flavour than those of its neighbouring Allium species. Culinary uses for chives involve shredding its leaves (straws) for use as condiment for fish, potatoes and soups. Because of this, it is a common household herb, frequent in gardens as well as in grocery stores.

Medicinal use :
The medical properties of chives are similar to those of garlic, but weaker.
Chives are reported to have a beneficial effect on the circulatory system.
Chives have been used to help lower blood pressure and aid digestion. Chives also stimulate the appetite and possess some antiseptic properties.

Flavour :
Chives have a mild, oniony flavour.

Other names :

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