THE CHIVE (Allium schoenoprasum, Allium fistulosum)

A month is over since the school year began. It is always a wide fantasy for me what to prepare for the kids breakfast. Should not the same as always everyday. Before, this was my hubby’s problem since he starts his day around six o’ clock in the morning at work so I have to take place. Just to try if the kids would eat scrambled eggs with chopped chive, they did.

This was my daughter’s breakfast yesterday with toasted bread and coffee. Just 4 scrambled eggs, salt and pepper and topped with chopped chive. Chives contain many noteworthy flavonoid anti-oxidants, plant fiber, minerals, and vitamins that have proven health benefits and are very low in calories according to studies. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities. They said it possess allicin which decreases blood vessel. Thereby bring reduction in the total blood pressure. So meaning it will help me also…lol…

Chives are available year round. I store fresh leaves in a plastic bag and store inside the refrigerator or even freeze them to presserve.I use to Choose young leaves for mild flavor. Larger ones tend to have sharp, strong onion-like flavor. Chives are one of the most sought after ingredients used for flavoring and garnishing recipes in many parts of the world, especially in the French and Mediterranean cuisines.

Chive have more vitamin A than any other allium family member vegetables. They help body protect from lung and oral cavity cancers. They also have some other essential vitamins such as vitamin C and K. In fact, chives are one of the richest sources of vitamin K, slightly more than that of scallions. Furthermore, the leaves are packed with other B-complex vitamins as well as some essential minerals such as copper, iron, manganese, zinc, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin in healthy proportions. Healthy Herbs from CHIVE!


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