Chive

Chives (Allium schoenoprasum) are rich in vitamin C. They stimulate the digestive system with their mild onion-like flavour. They can also help to alleviate the discomfort caused by bloating. Chives likely originate from Central Asia and were spread throughout Europe by the Romans.

They have since become a staple of European cuisine and are counted among the “fine herbes”. Chives are best sliced rather than chopped. They should not be fried or cooked, but added to food shortly prior to serving. Chives are especially enjoyable in salads, soups and spreads.

Chives should be stored at fridge temperature.