• Chive

- Origin
Chive is generally believed that chive originated in Italy, but it was known in Asia in America in Middle Ages.

- Flavour
Chives have a peculiar onion-like favour, but it is more elaborate and somewhat nobler than that of the regular onion.

- Usage
Thanks to its delicate flavour chive became a very popular herb. It can be added to the same dishes as regular onion, for example, potato and meat soups, salads, fish, pate, sauces, marinades, cold starters etc. Despite relatively delicate taste, it is not recommended to use chives in combination with vegetables which have a specific taste of their own. These include asparagus and French beans. It should be remembered that it is best not to cook chives. It should be consumed fresh. It can be chopped and sprinkled over the ready dish just before serving.

- Storage
Fresh chives should be stored in the fridge in a plastic bag for up to one week. It is best not to wash then until you are ready to use them, because the excess on moisture will speed up decay.
You can also try drying chives. Chives have to be washed, chopped and placed on a baking tray in the freezer. When they are dry and brittle, transfer to a glass container and seal tightly. Frozen chives can be stored for up to six month in a dark and cool place.

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