ORIENTAL CHIVES
3.99$
A bit of history
Oriental chives, also called garlic chives and Chinese chives, are both an edible and ornamental plant that is finding a place in more and more gardens. As for its name oriental chives, it underlines its Asian origin and the fact that it has been used in Chinese cuisine for 4000 years. But the Japanese and Koreans use it just as much as the Chinese and it is very popular in India too. It is reported that it was Marco Polo who introduced this plant to the West, but it remained mainly a botanical collection plant until recently. Although it belongs to the same genus as chives, Allium, which it shares with onion (A. cepa) and true garlic (A. sativum), oriental chives are not very closely related. with chives (A. schoenoprasum). Its common name comes rather from the fact that its leaves are used in the same way as those of chives. As for “garlic”, its taste is closer to that of garlic and it is also used as a substitute for garlic in cooking.
Properties
- Carbohydrates 2.1g
- Fat 0.52 g
- Dietary fiber 3.19 g
- Calcium 92.8 mg
- Copper 0.1 mg
- Iron 1.31 mg
- Iodine 2, 2 µg
- Magnesium 23.8 mg
- Manganese 0.85 mg
- Phosphorus 46 .3 mg
- Potassium 275 mg
- Selenium 0.35 µg
- Sodium 11, 5 mg
- Zinc 0.45 mg
- Beta-Carotene 1610 µg
- Vitamin E 0.99 mg
- Vitamin K1 260 µg
- Vitamin C 39.7 mg
- Vitamin B1 or Thiamine 0.065 mg
- Vitamin B2 or Riboflavin 0.12 mg
- Vitamin B3 or PP or Niacin 0.57 mg</ li>
- Vitamin B5 or Pantothenic Acid 0.19 mg
- Vitamin B6 0.12 mg
- Vitamin B9 or Total Folates 78.3 µg
- Rich in Antioxidants Antioxidants are compounds that reduce free radical damage in the body. The latter are very reactive molecules which are believed to be involved in the onset of cardiovascular diseases, certain cancers and other diseases linked to aging. Some researchers have evaluated the antioxidant capacity of fine herbs and all agree that fresh herbs have a significant antioxidant capacity, sometimes even higher than that of certain fruits and vegetables. This demonstrates that indeed, adding herbs regularly to the diet contributes to the intake of antioxidants. More specifically, the antioxidant activity of chives could be attributable to its modest content of vitamin C and carotenoids, but especially to the presence of flavonoids.
- Prevention of certain cancers
- Source of vitamin K
How do we cook?
The open, pink or white flowers of chives and tuberous garlic are edible and brighten up soups and salads. Savory herbs in Acadian cuisine are traditionally made from salted onion stems, chives or chives. They are used to season meat or fish dishes.
- In Bas-du-Fleuve, the preparation is enriched with parsley, carrot tails or grated carrots, savory, etc. In fact, you can salt all the fresh herbs of your choice as they are harvested or purchased.
Pack them in layers of about 2 cm in a pot of glass, adding a generous portion of coarse salt between the layers. Fill with cold water, close the jar and keep cool; Chervil, parsley, tarragon and chives together make up the mixture we call fine herbs: fresh and finely chopped, they bring their aromas to green salads, omelettes, as well as chicken or poached fish. To prevent cooking from weakening the taste, only add them at the last moment;
- White cheese seasoned with chives is a classic. Try the goat’s cheese, pounded with oriental chives, sliced green onions and chervil. Serve as an appetizer on crackers; We prepare a tarator with partially skimmed milk, natural yogurt and Greek yogurt (around 9% or 10% fat), a cucumber cut into sticks, a bunch of finely sliced radishes, a good quantity of chopped chives, chopped parsley and mint, salt and pepper. Cover and leave to cool in the refrigerator before serving;
- Prepare a chive-flavored oil by blending a large handful of chives with the oil. Pour into a sieve placed over a bowl and let drain for an hour. Discard solids. Spread it on bread which will be heated for a few minutes in the oven with cheese;
- Popcorn with parmesan and chives: sauté the corn, melt the butter and add chopped chives and Parmesan cheese. Pour the melted butter mixture over the popcorn and add salt;
- You can make a pancake with whole spelled or Kamut grains, eggs, a large bunch of chives, onion and shallot. You must first swell the grains overnight and cook them for half an hour. Then we will add the alliaceae and the eggs, and we will make a paste which we will shape into a pancake. Salt and pepper to taste. Fry;
- In Asia, we eat the flowering stems of tuberous garlic topped with their buds as a vegetable rather than as a condiment herb. The button should be closed and tight. Cut the stems a few centimeters. Sauté them for a minute over high heat in oil seasoned with a little sugar and set them aside. Sprinkle thin strips of lamb or pork fillet with soy sauce and mirin wine and sauté for just a few minutes. Add the pieces of tuberous garlic, reheat and serve. Saute tuberous garlic in the same way with shiitake mushroom strips.
Finally, you can even use it in herbal tea. To cook as you wish!
How do we cultivate?
Our seeds are vigorous, open-pollinated and adapted to the Quebec climate
- Species: Allium tuberosum
- Sowing: Early March indoors, early April under outdoor shelter
- Seeds: 15-20 seeds per pot, final transplanting into an outdoor pot or soil around mid-May
- Sowing depth: 0.5 cm
- Germination time: 7-15 days |
- Soil: Poor, humus, loose and drained
- Location: Sun and tolerates shade and cold very well
- Spacing between plants: 20 -25 cm
- Height at maturity: 60 to 75 cm
- Maturity: 80-90 days| Perennial
- Seed per envelope: +/- 100
Our seeds are guaranteed for the year of their purchase
63 in stock
