Healthy cooking Chive stalks just do not chop Cutting is healthy

Chives may not be missing in the kitchen. The green stalks are an enrichment for herbal quark, scrambled eggs, soups, vegetables and salad. Its leek-like aroma also refines fish and meat. In the French herbal mixture "Fines Herbes" chives are combined with parsley, chervil and tarragon. Best use the herb fresh. For cooked dishes, it can be added shortly before the end of the cooking time.

The stems are best not chopped with a knife, but cut into fine rolls with kitchen scissors. In this way, less juice is lost. When cutting (or chewing) sulfur compounds are released from the essential oils. They are responsible for the fine-spicy aroma. In addition, chives with around 70 mg per 100 g are rich in vitamin C..

Health: Cutting chives better instead of chopping. Image: anna_shepulova-fotolia

Presumably, the chives of Central Asia spread throughout Europe and still grows wildly on rivers and on gravel banks. The perennial and frost hardy plant belongs to the family of the leek family (Alliaceae). It forms 20 to 30 cm long, vigorous green tube leaves and small onions under the ground. From July, the light purple, spherical flowers that are used as an edible decoration and for salads appear. After flowering, however, the taste of the leaves is lost.

In the trade, consumers will find chives in the bunch, frozen or in the herb pot all year round. The stalks should be green and strong. Bundle ware is wrapped in a damp cloth and stored in the vegetable compartment of the refrigerator. In the pot, the plant must be watered regularly, but tolerates no waterlogging. Chives can also be easily cultivated in your own garden. The plant prefers a moist but well-drained soil and a sunny spot. At the edge of vegetable patches, it sells harmful insects with its pungent odor. Chives can be harvested from spring to fall when cut off regularly about two inches above the ground. Heike Kreutz, bzfe