The Farm of Minnesota
Community Supported Agriculture
Community Supported Agriculture
Chives
Chives are the smallest common member of the same family as onions and garlic. They are used primarily for their leaves, which grow tall and cylindrical. Most often used as an herb, they are commonly chopped and added to dishes, where they provide a mild onion flavor.
Chives contain good amounts of dietary fiber, vitamins A, C, B6, and K, Folate, Riboflavin, Calcium, Iron, Magnesium, Potassium, Copper, Manganese, Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc. However, they are typically not eaten in large enough quatity to relay strong benefits, though they do promote good health when used in combination with other healthy foods.
Storage tips:
Chives can be kept fresh in the refrigerator for up to a week if placed in a plastic bag. They prefer high humidity, but should not be washed until ready to use, as excess water will promote decay.
Though best used fresh immediately, they can be frozen for later use in cooked dishes. If possible, they should not be dried, as they lose the majority of their flavor when doing so.
Chives can be kept fresh in the refrigerator for up to a week if placed in a plastic bag. They prefer high humidity, but should not be washed until ready to use, as excess water will promote decay.
Though best used fresh immediately, they can be frozen for later use in cooked dishes. If possible, they should not be dried, as they lose the majority of their flavor when doing so.