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Ingredient of the week: Chives

Food By Wambui Kuria
Chives are of the onion family but mostly used as herbs (Shutterstock)

Chives are long green hollow and tender stalks that look very much like grass blades. Chives are of the onion family but mostly used as herbs. Despite them having an onion-y taste, chives are less pungent than onions and are eaten fresh but some people prefer to eat them slightly cooked.

ALSO READ: Ingredient of the week: Almond flour

Chives are high in protein and dietary fibre, they are low in fat and are a good source of calcium. They also contain cartone and vitamin C, vitamin B1 and B2. With this nutritional value, you should consider making them part of your meals once in a while. Chives have also been said to have positive effects such improving your bone health, boosting your immunity, detoxifying the body, improving your vision and helping prevent birth defects among other useful benefits.

They are best cut with scissors instead of a knife (Shutterstock)

Tips on using Chives: They are best cut with scissors instead of a knife. Chives should not be subjected to high heat as they are delicate and heat destroys their delicate mild flavour. They are best for garnishing salads, creamy sauces, potato dishes, soups, eggs etc.

Chives are available in most of the local vegetable markets and supermarkets.

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