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Chives, known for delicate oniony flavor can improve digestion and reduce high blood pressure.



Chives are an essential ingredient in the classic seasoning ‘fines herbs’, which is a mixture of chopped tarragon, chervil, parsley and chives (in equal measure). Chives should be used raw for maximum taste. They impart a delicious onion flavor in salads, soups and stews; however if they are to be used in cooked dishes they should be added at the last moment to preserve their flavor and color. Chive flowers are also edible. They have a delicate onion flavor and will liven up the appearance of salads and soups. Chives are fantastic when used as a garnish. Their slender spears look beautiful on a plate and they have other uses too. They are perfect for tying up bundles of vegetables or puff pastry parcels or dumplings. A simple sprinkling of finely chopped chives will make a bowl of soup look even more appetizing. Chive flowers also make a good garnish to a variety of dishes. Chives can be chopped up and added to a variety of potato dishes including mashed and baked potatoes. They can also be used as an accompaniment to fish and egg dishes. Chives are best used fresh, rather than dried; however they may be frozen for use throughout the winter months. Chives should be used as fresh and uncooked, otherwise they lose almost all their flavor. When used with cooked foods, add them after cooking.


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