Not just for you potato…
Chives are the smallest member of the onion family and have a mild onion flavor. Chives contain vitamin A, vitamin K and many flavanoids and antioxidants. Chives have a mild anti-inflammatory benefit and are thought to aid in digestion. Some research indicates consuming chives can help decrease cholesterol.
Fresh chives are most flavorful, but freezing chives is a great option for extras – just wash, chop into small pieces, then freeze. They do not need to be thawed prior to use – just add to your dish before serving.
Fun Fact: chives are referred to in the plural case because they grow in a bunch/clumps rather than alone.
Culinary Tip: 1 tablespoon of chives can be substituted for 1 teaspoon chopped green onion tops.
Classic Culinary Pairings include potato, egg, fish, shellfish, salads, soups
Gurkensalat: RD nutrition bite: substitute low fat Greek or plain yogurt for the sour cream to increase calcium and protein and decrease fat.
Lentil Rice Pilaf: RD nutrition bite: use seasonal farmstand vegetables to increase overall nutrition (fresh picked, local vegetables have more nutrition) and to add color and texture.