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Chopped chive
Chopped chive
A Fresh Herb with a Delicate Kick
Chopped chives, an essential herb in cooking, bring a fresh and slightly spicy note to your dishes.
€13.00
How to Cook with Chopped Chives
Chopped chives are perfect for garnishing and seasoning your dishes. Add them at the end of cooking to preserve their delicate flavor. They enhance salads, soups, omelets, potatoes, sauces, and fish dishes.
Recipe Ideas for Using Chopped Chives
- Fresh Salads: Sprinkle chopped chives on your salads for a touch of spice.
- Omelettes and Scrambled Eggs: Incorporate chives into your omelets and scrambled eggs before cooking to add flavor and color.
- Basil Lasagna: Integrate chopped basil into your lasagna for an aromatic touch.
- Creamy Sauces: Add chives to your sauces for fish or white meats.
- Potato and Leek Soup: Enrich this classic soup with chives for a fresh and herbaceous taste.
The Aromas of Chopped Chives
When cut or chopped, chives release a mild fragrance reminiscent of onion but lighter and fresher. This subtle scent is enriched with slight garlic notes. The aromas of chives are ideal for enhancing dishes without overpowering other flavors.
The Botanical Origin of Chives
Chives, or Allium schoenoprasum, is a perennial herbaceous plant belonging to the Amaryllidaceae family, which also includes garlic, onion, and leek. Native to temperate regions of Europe, Asia, and North America, it naturally grows in meadows and mountains. Chives are characterized by their fine green hollow stems, which can reach a height of 30 to 50 cm. These cylindrical and hollow stems grow in clumps from an underground bulb. In summer, the plant produces small purple or pale pink flowers grouped in spherical inflorescences, which are also edible and often used as a decorative garnish. Easy to grow, chives prefer well-drained soils and sunny locations but also tolerate partial shade.
Chives in the Middle Ages
Chives were widely cultivated in monastic gardens during the Middle Ages, where they were used not only for their culinary qualities but also for their medicinal virtues. Monks used them to treat various ailments, especially digestive disorders. Additionally, in some cultures, chives were planted around homes to repel evil spirits and bring good luck.
| Allergen | Absence |
|---|---|
| Native country | UE / non UE |
| Genus and botanical species | Allium schoenoprasum |
| Ingredients | chive |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 868 kJ / 208 kcal VN Matière grasse (fat) : 3.6 g Dont acide gras saturés (of which saturated fat) : 1.05 g VN Glucides (carbohydrate) : 15 g Dont sucres (of which sugars) : 12.3 g VN Protéines (protein) : 18 g Vn Sel (salt) : 0.2 g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |