Chives (Allium Schoenoprasum)
Chives has a mild onion flavour, and is used in a wide range of cooking all around the world. This herb is not so suitable for extensive cooking, as it is quite delicate.
This herb is more popular in the use of cooking with a savoury hint to it, ranging from salads, soups, potato dishes, vegetable stock to a good old omelette.
Potato salad is a favourite for me and my family. We like to have this with a barbecue or just simply with a fresh salad.
Heart health- Lowers cholesterol and blood pressure. Because of its allicin properties it is known to reduce cholesterol and blood pressure. This herb also aids blood circulation due to its vitamin C properties, which improve the elasticity of the blood capillaries and iron absorption.
Boosts immunity- Because this herb has high levels of vitamin C it boosts efficiency of the immune system, by stimulating the production of collagen and whits blood cells, which are important in creating new blood vessels, tissue, cells and muscle.
Improves vision- This herb contains lutein and zeaxanthin which is very effective in reducing oxidative stress in the eyes, which improves vision and also reduces the development of cataracts.
Vitamins- A, C, E, K, Folates, Niacin, Riboflavin and Thiamin.
Minerals- Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium and Zinc.
Eggs Benedict is another favourite which we enjoy for breakfast or brunch with some fresh toasted muffins and sprinkled with fresh or dried chives. Or you could even just have a lovely simple omelette with a generous sprinkling of fresh chives added.
Here is a recipe for you to try, and hope you find it straight forward to follow. We really enjoy this potato salad when having barbecues at home.
Serves 4-6 people
4 x large potatoes peeled and cut into cubes
1 x large clove of garlic, finely chopped or crushed
20-25 x stems of chives cut into small pieces using scissors or a sharp knife
1/2 1fresh lemon
6 x tablespoons of mayonnaise
1/2 tablespoon sea salt
1/4 tablespoon black pepper
Using a large saucepan 1/2 fill it with water and take a good pinch of your salt and add, then bring to the boil.
Add the potatoes making sure there is enough water to cover them and bring back to the boil then turn the heat down and simmer for 10 minutes.
Check the potatoes for softness. Once they are soft but firm move from the water and put into a large mixing bowl.
Add the garlic, chives, salt and pepper and give it a stir, then add the mayonnaise and stir until all the potatoes are covered. Now squeeze the 1/2 lemon into the bowl making sure no seeds go in.
Stir and serve
Note if there is not enough mayonnaise for your taste then by all means add more!