chives

Botanical: Allium schoenoprasum

Also: rushes, sweetbreads, grass onions, scallops, chives, chives, soup onions

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description

The chives form long, juicy, green tubes. The slightly thickened sheaths form elongated onions. The inflorescence is a multi-flowered umbel with 2 or 3 rickety sheaths. The flower has 6 bluish, pinkish-red, rarely purple or white to yellowish tepals with a darker central stripe and 6 stamens. The fruit is a spherical capsule.

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Harvest time

Chives can be harvested fresh from April to November.

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Offer forms

fresh (bundle, herb pots), frozen, dried (rarely), freeze-dried (rarely)

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ingredients

Vitamin C, carotene, iron, essential oil

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Taste and smell

Taste: Chives have a hot, spicy and onion-like taste

Smell: Chives have a rather leek-like smell.

Cooking and kitchen use with typical dishes

Soups: clear broths with fillings (dumplings, threads, noodles, cream puffs, vegetable fillings), clear grain soups ... semolina soups, cream soups (cauliflower cream, mushroom cream soups ...) puree soups,

Meat: beef (boiled beef), pork (roast pork, steak), poultry (steamed chicken breast, roasted) 

Fish: herb fish, steamed fish

Egg dishes: scrambled eggs, omelets, pancakes, egg cocktails

Side dishes: fried potatoes, boiled potatoes, baked potatoes, dumplings, fried potatoes

Sauces: herb sauce, mayonnaise, dips, herb butter

Salads: raw vegetable salads (tomato, cucumber, leaf, carrot salads ...), delicatessen salads (meat, pasta, rice salads ...) potato salads, salads made from cooked vegetables

Others: cheese dishes, sandwiches,

Use in dietetics

Not suitable for gastroenterological diets (onion family).

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