Chives

Chives description:
Chives is the common name of Allium schoenoprasum, the smallest species of the edible onions. A perennial plant, it is native to Europe, Asia andNorth America. A. schoenoprasum is the only species of Allium native to both the New and the Old Worlds. The name of the species derives from the Greek skhonos (sedge) and prson (leek). Its English name, chives, derives from the French word cive, from cepa, the Latin word for onion. Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. In culinary use, the scapes are diced and used as an ingredient for fish, potatoes, soups, and other dishes. Chives have insectrepelling properties that can be used in gardens to control pests.

Uses of Chives
Medicine The medicinal properties of chives are similar to those of garlic, but weaker; the faint effects in comparison with garlic are probably the main reason for their limited use as a medicinal herb. Containing numerous organosulfur compounds such as allyl sulfides and alkylsulfoxides, chives are reported to have a beneficial effect on the circulatory system. They also have mild stimulant, diuretic, andantiseptic properties.As chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, although digestive problems may occur following overconsumption. Chives are also rich in vitamins A and C,] contain trace amounts of sulfur, and are rich in calcium and iron.

Health benefits of Chives:

Chives are very low in calories; 100 g of fresh leaves provide just 30 calories. Nonetheless, they contain many noteworthy flavonoid anti-oxidants, plant fiber, minerals, and vitamins that have proven health benefits. Fresh chives are rich source of folates. 100 g leaves provide 105 g or 26% of DRI of folates. Folic acid is essential for DNA synthesis and cell division. Adequate folate levels in the diet during pregnancy may help prevent neural tube defects in the newborn babies. 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.

Cooking Type and procedure:

Preparation and serving methods 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. They have subtle onion flavor, besides imparting bright green color to the recipes. To prepare, wash the chives in a bowl of cold water. Dry by gently mopping with a paper towel. Chop the leaves closely using paring knife in a way you desire. Add at the final moments to prevent loss of flavor (essential oils). Here are some serving tips: Fresh chopped leaves add great taste to tomatosalad. Closely chopped fresh leaves are added in sandwiches, soups, and cold sauce.

Culture of chives
Chives grown from seed takes two years to become a plant of small size, so it is best to start with a division from another gardener or a purchased plant. The clump will increase annually by bulb division, and will need to be divided every 3 years to keep the plants vigorous, by cutting straight down through the clump to divide it into several pieces, each with a clump of bulbs and roots. Chives will grow in any well-drained soil in full sun. Mulching will prevent invasion of the clumps by grass. As with other onions, chives will benefit from a side dressing of organic fertilizer. All the chives should be deadheaded, that is the spent flowers should be cut off before seeds are formed. This is especially necessary with garlic chives, or their very fertile seeds will self-sow aggressively.

Nutritional Value of Chives

Given below is the amount of nutrients in 100 gm of Chives:
* Vitamin A - 4353 IU * Vitamin A - 218 mcg * Vitamin B6 - 0.138 mg * Niacin - 0.647 mg * Riboflavin - 0.115 mg * Thiamin - 0.078 mg * Vitamin C - 58.1 mg * Vitamin E - 0.21 mg * Vitamin K - 212.7 mg * Calcium - 92 mg * Copper - 0.157 mg * Iron - 1.6 mg

* Manganese - 0.373 mg * Magnesium - 42 mg * Phosphorus - 58 mg * Potassium - 296 mg * Selenium - 0.9 mcg * Sodium - 3 mg * Zinc - 0.56 mg * Protein - 3.27 gm * Fiber - 2.5 gm * Water - 90.65 gm * Carbohydrate - 4.35 gm * Lipids (Fats) - 0.73 gm * Energy - 30 Kcal

Chives Calories and Health Benefits

Breakdown: Good points:
No cholesterol Very low in sodium Very high in calcium Very high in dietary fiber Very high in iron Very high in manganese Very high in magnesium High in niacin High in pantothenic acid High in phosphorus Very high in potassium High in riboflavin High in thiamin Very high in vitamin A Very high in vitamin B6 Very high in vitamin C High in zinc

Daily Values:

Legend:
Fat Protein Carbs Alcohol Other