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The
word "chives" probably originates with the French
word cive, which in turn is derived from the Latin
cepa, meaning onion.
Chives,
unlike their great cousin, garlic, have minimal medicinal
use. As with many herbs they are anti-fungal and the oil of
chives has been used to reduce blood pressure, although both
onions and garlic are far more effective in this role. In
Asia, chives are recommended to treats colds, flu and chest
congestion.
Their
anti-fungal and insecticide properties make chives a useful
companion plant in the garden. Reputedly they check mildew
and black spot on roses and scab on apples. They also chase
away aphids and Japanese beetles. The only threat to chives
is from snails and slugs when the herb is young.
Gardening books vary in their advice on growing chives. Some
recommend full sun while others suggest partial shade. Our
experience is that the herb tends to grow lusher when not
exposed to full sun. Unlike most herbs however, chives like
a moist soil that is slightly acidic and they are heavy feeders,
particularly of nitrogen and potassium. If these minerals
are not replaced with manure, compost or fish emulsion, the
leaves will turn yellow.
Chives can be grown from seed, but young plants, bought, begged,
or borrowed will give you faster results. This perennial herb
(to zone 3) needs to be divided every few years anyway, so
gardeners should be keen to share. Grow some chives in pots
which can be brought indoors come the fall. This way you can
continue your culinary clipping on into winter. One species
of chives, the strong-flavoured Grolau, has been cultivated
especially for indoor growing and produces best when constantly
cut.
Chives thrive on habitual snipping once the plants have reached
a height of six inches or more. Cut them about half an inch
from the soil, but don't clear-cut them. They seem to do better
if some leaves are left. If allowed to flower, the leaves
will lose some of their flavor, but the purple flowers (garlic
chives - a flat leafed variety - have white flowers) are beautiful
in the garden and they make an attractive, nutritious, and
tasteful addition to salads. They also add a beautiful color
and flavor to herb vinegars.
Chives are very nutritious. While one Tbsp. of the herb contains
only one calorie, it furnishes two mg. of calcium, 0.05 mg.
of iron, 192 IU of vitamin A and 2.4 mg. of vitamin C. It
is also rich in phosphorus, sulphur, and pectin.
In the kitchen, chives' mild peppery onion flavor makes them
a hit in almost any dish except dessert. Chives have to be
used fresh. When frozen or dried they lose most of their flavor,
although when dried the flowers add elegance to any arrangement
of everlastings.
The following two recipes are both good substitutes for the
usual rice or potatoes with either vegetarian or meat based
dishes.
Herbed Chickpea Pancakes
· 1¼ cups of chickpea flour
· ¾ cup of water
· ½ cup of chives, chopped fine
· ½ cup of fresh cilantro, chopped fine
· 1 large tomato, peeled, seeded and chopped
· 1 Tbsp. fresh ginger root, minced
· 2 cloves garlic, minced (or use garlic chives)
· ¼ tsp. cayenne
· 1 tsp. salt.
Blend the chickpea flour, cayenne, and salt, then add the
water and mix thoroughly. Add the chives, garlic, cilantro,
ginger, and tomato and stir. If the consistency is too thick
or thin, add more water or chickpea flour respectively. Lightly
oil a large frying pan and heat to medium high. Spoon enough
batter into the pan for each pancake to be about four to five
inches in diameter. Cook for a couple of minutes each side
or until well done.
Sweet Potatoes with Chive and Ginger Butter
· 4 medium to large sweet potatoes
· ¼ lb. soft butter
· 1 inch long piece of fresh ginger root
· 4 Tbsp. fresh chives, chopped
· Juice of ½ lemon
· Pinch of cayenne
· Salt to taste
After washing the sweet potatoes and pricking their skins,
cook them in a lightly oiled pan for 60-75 minutes at 375ºF
or until done. Mix all the other ingredients and serve on
the sweet potatoes after cutting them in half lengthwise.
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