#Green #Diaries - #Chives This smallest and most delicately flavored member of the #onion family originated in northern temperate zones, and has long grown wild all over #Europe and #North #America. Now widely cultivated, chives grow as grass – like clumps of hollow, bright green stalks that have a #crunchy #aroma. All parts of the plant have a light onion flavor and aroma. At Jehan Numa Retreat chives can be found in the herb garden located near Under The Jamun Tree Restaurant. #Buy: If buying cut chives, they should be crisp, not floppy, but it is far better to grow them yourself. #Store: Ideally use quickly after cutting. Drying chives is pointless, but chopped and frozen they retain their flavor tolerably well and can be used straight from the freezer. #Eat: Chives should never be cooked, since heat quickly dissipates their taste. Chop or snip and add in generous measure to soups, salads and sauces. #FlavorPairing: #Avocados, #potatoes, root vegetables, cream cheese, egg dishes, fish and seafood. #ClassicDishes: Potato and chives salad and grilled fish with chives and yoghurt relish
Posted on: Mon, 17 Nov 2014 07:35:23 +0000
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