shakshuka: Chives

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Chives

English: Chinese leek, Chinese chives
Arabic: kurrat seeny
French: ail civette de Chine, a. chinoise, ciboulette chinoise
Italian: cipollina chinese
Portuguese: alho chinךs
Spanish: cive chino, cebollino de la China

The name "Chives" is derived from the Latin cepa, meaning onion. Referred to only in the plural, because they grow in clumps rather than alone. Chives are a member of the onion family. Chives are popular in European and Chinese cuisines and in the seasoning blend fines herbes.

Season: available year-round

How to select: Look for slender green chives with a uniform green color and no signs of wilting or browning.

How to store: Store in plastic in the refrigerator for up to a week.

How to prepare: Often snipped and sprinkled on food just before serving for seasoning.

Matches well with: eggs, fish, potatoes, salads, shellfish, sole, soups.
Used in cold soups, stir-fried items, cheese and cream sauces, dips, potatoes, and as a garnish.

Substitutions: 1 tsp chopped green onion tops = 1 tbsp chopped chives

Medicinal virtues:
If they be eaten raw they send up very hurtful vapours to the brain, causing troublesome sleep and spoiling the eyesight.

The plant is regarded as a culinary herb and is not used medicinally. It contains an essential oil rich in sulphur, similar to that found in Onion and Garlic. As a medicine it would be milder in action to these, both of which are antiseptic and tend to lower the blood pressure. Garlic oil is now obtainable in capsule form.

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