Chives

The texture of chives is delicate and tender. The leaves are thin, narrow, and cylindrical, resembling blades of grass. When fresh, they are crisp and pliable, making them easy to chop or snip for culinary use. The texture is like that of other fresh herbs like parsley or cilantro. When cooked, chives soften and become more mellow in flavor, but they can lose some of their vibrant green color. Overall, chives provide a pleasant textural contrast in dishes, especially when used as a garnish or incorporated into salads, omelettes, and other recipes.

Chives are a good source of vitamins and minerals, including vitamin C, vitamin K, folate, and potassium. They are also low in calories. Chives have been used in traditional medicine for their potential health benefits. They are believed to have antibacterial properties and may help with digestion.

How to store:

Fresh chives can be stored in the refrigerator for up to a week. To extend their shelf life, they can be frozen or dried.

Caution:

While chives are generally safe for consumption, excessive consumption in large quantities may lead to digestive discomfort in some individuals.