A pleasant spice of chives is fragrant decoration and addition to dishes
Chives are the most sophisticated representative of the Allium (onion) family among the 15 species of wild onions that thrive in most countries of the world. It is native to Central Asia but chives are grown (or grown wild) throughout Europe and North America. Chives are a plant with thin leaves 15 to 30 cm long. The leaves resemble hairs of hair after which the plant got its name. The stem is similar to the leaves. At the top of the stem, red-purple flowers of hemispherical shape develop from May to September. Chives grow wild along river banks, on wet meadows and sometimes in swampy places. Chives are already known from afar for their beautiful and pleasant smell. It can be grown directly from seed as a cultivated plant, by seedlings or by dividing the bulb. Chives seeds are sown in the spring as soon as the temperature is above 20 ° C. or in greenhouses where the temperature is always optimal.The owner should be replanted after 4 weeks to let the leaves. The bulbs should be divided every 2 to 3 years. https://www.vegeta.hr/hr/proizvodi/vegeta-maestro-monozacini/vlasac
How chives are maintained and planted
Chives can be grown in nature during the spring (due to lack of seeds) and then planted in the garden in a shady place. Several plants are planted in bouquet at a distance of 20 to 30 cm. During the vegetation, the leaves can be cut with scissors several times, 2-3 cm above the ground. This will not harm the leaves at all. Chives is a perennial plant that shoots quickly, so the leaves will continue to grow more luxuriantly. The sod with bulbs should be removed at the end of November. Divide the sod and transfer it to the appropriate pots. Pour and place on a window or glass terrace. Young, thick and tasty green-blue leaves will quickly sprout from each bulb. Chives grown in this way are a fresh vitamin supplement (rich in vitamins C and A) that can be used throughout the winter.
Various legends about the chives
Chives have been known since ancient times. The Roma used chives to predict fate – says the legend. Some beliefs say that small bouquets of chives hung in the house and around the house drive away diseases and evil spirits. The ancient Romans used chives to relieve burns and dry coughs. Chives were added to food, thinking that it raises blood pressure and has a diuretic effect.
Chives are a fragrant spice in cooking and a beautiful decoration
This spice is most often served fresh or frozen. If the chives start to dry quickly, they lose their color and aroma, so you should only have them in reserve. Wet the leaves and cut them when frozen. Place in an ice bucket and fill with water. Keep in the freezer. Fresh and finely chopped leaves are added to soups, broths, vegetable stews and sauces (especially egg sauce, sour cream and yogurt), hot and cold dishes, salads, rice, chicken and roasts. It is especially pleasant as an addition to mashed potatoes. Long cooking destroys the aroma of chives, so it should be added to the dish before the end of cooking, or just before serving the dish.
Chives are an integral part of spice blends in French cuisine
This fresh spice is a common ingredient in dishes in Chinese cuisine. Central European countries combine finely chopped leaves with various cheeses. In the Alpine region, this spice is used over a crumb of rye bread coated with butter.