How to dry chives from your garden. I show you 2 methods of preserving these herbs to be used in your recipe year round! from savoringthegood.com
Chives has a mild anti-inflammatory effect which can reduce the risk of rheumatoid arthritis. The juice can be used as insect repellant or applied to wounds to treat fungal infections. It is also rich in vitamin C which helps supports the immune system while Vitamin E strengthens the immune system. Both help eradicate free radicals that damage cells. Chives possess antibiotic properties. The natural antibacterial & antiviral agents in chives with vitamin C helps to destroy harmful microbes.
Guía de remedios caseros
Chives was first found by the explorer Marco polo in one of his trips to China, where it has been used for more than 4000 years ago, and from where he brought it to Europe later on, becoming one of the four herbs, together with parsley (Petroselinum hortense), tarragon (Artemisia dracunculus) and chervil (Anthriscus cerefolium), that forms the so-called "Fines herbes"
Chive companion planting. "Adding chive to your garden where you grow parsley, broccoli, cabbage, eggplant, kohlrabi, mustard, peppers, potatoes, rhubarb, roses, squash, strawberries or tomatoes will help those plants. Companion planting chive with carrots will improve both the growth and flavor of your carrots. Grapes benefit from chive’s ability to repel aphids."
Why You Need to Grow Chives
Chives do have some surprising health benefits. They are called alliums because they contain "allicin" that is known to help reduce cholesterol and for its anti-bacterial, anti-viral and anti-fungal properties. Chives contain more Vitamin A than any other allium relative. The green leaves contain other flavonoid-phenolic antioxidants such as carotenes, zea-xanthin, and lutein.
10 ways to eat Chive flowers - A Hen's Nest - NW PA Single Woman Mom Blog
With their mild onion flavor and gorgeous purple color, chive flowers are not only pretty in the flower garden, they are also a wonderful addition to your meal. Use them in salads, vegetable dishes, casseroles, cheese and egg dishes, potatoes, and even cream cheese! Pick your chive blossoms when the flowers are just opening for the best flavor and use them fresh.
Wild chives are growing all over my yard right now! Ever see these in your yard? They grow in early Spring and again in the Fall. The blades are tube like, bright green, and grow much taller than early Spring grass. You can use them just like store bought chives, but (if you live in the West or Midwest) be careful not to confuse them with a poisonous similar plant: mountain death-camas. The most obvious difference? Wild chives smell like onions, while mountain death-camas does not.
Chive Blossom Vinegar Infusion
Chive blossoms are edible and have a mild onion flavor that compliments any dish that you would use onions in. Capture this seasonal delicacy by infusing the subtle onion essence and lovely purple color in vinegar.