The variety of names of chives, its composition, calorie content, useful properties and harm to the body. The use of garden culture in cooking, cooking features. Since this type of onion contains mineral salts, tryptophan, lysine, methionine and other amino acids necessary for the vital activity of the body, it is advised to introduce it into the diet of patients with a history of heart, kidney and biliary tract diseases.
Useful properties of chives
The healing properties of chives are so pronounced that dishes made from it can be used for therapeutic purposes.
Let's take a closer look at the benefits of chives:
- Replenishes the reserve of nutrients in the body - there are so many vitamins, phytoncides, amino acids and mineral salts in its composition that its daily use can replace the use of a vitamin-mineral complex.
- Strengthens the immune system, normalizing metabolic processes.
- Prevents the development of atherosclerosis and supports the functions of the hematopoietic system due to the complex of B vitamins in the composition.
- Strengthens the walls of peripheral blood vessels and prevents bleeding of the gums and the formation of hematomas with minor mechanical stress - this action is provided by vitamin K.
- The antiseptic and antimicrobial effect is so pronounced that the introduction of chives into the daily menu helps to protect yourself from infectious diseases during the epidemic season and get rid of worms.
- Antifungal action allows you to get rid of the manifestations of many dermatological diseases.
- Prevents age-related changes in the skin and the organ of vision.
- Stimulates bowel function, accelerates peristalsis - this action is provided by pantothenic acid (B5).
The special benefits of chives for pregnant women - folic acid (B9) is necessary for the development of the fetus, and this vegetable contains a large amount of it.
Onion juice has the most effective effect. If you regularly drink a tablespoon of chives juice before meals for a month, you can get rid of hemorrhoids.
Harm and contraindications to the use of chives
When using chives, the benefits and harms to the body depend on the amount of the product in the diet. When using greens in the daily menu, it is worth considering the contraindications to its use and boldly use delicate feathers in the dishes.
Relative contraindications to the use of chives:
- Severe tachycardia - with abuse, the vascular tone increases, and the heart rate accelerates.
- Frequent migraines are also due to increased vascular tone.
- Gallstone disease - onions stimulate the production of bile and accelerate its release from the gallbladder. If the stones move from their place, colic may appear, which cause severe painful sensations.
Absolute contraindications to the introduction of chives into the diet:
- Peptic ulcer and erosive damage to the intestine - in the acute stage.
- Pancreatitis, including a history.
- Diseases affecting the liver, in acute condition - hepatitis and cirrhosis.
Chives stimulate the production of enzymes that aid in the digestion of food. This increases the chemical load on the digestive system and can exacerbate inflammation.
Chives recipes
Delicate greens of chives can be used to prepare a salad, decorate presentations with beautiful lilac feathers, and a fragrant addition as part of the components of a hot dish will give it unique taste.
In many recipes, chives are used as a decorative element - they are used to decorate already prepared dishes. But there are ways to use this ingredient as a must-have for your meal.
Chives recipes:
- Hot snack … Finely sliced chicken fillet is stewed in sour cream - for 200 g of meat, 2 tablespoons and a little water to slightly cover the surface. When the liquid has boiled away, add raw egg yolk. Hard cheese (100 g) is mixed with sliced chives - 150 g, whisk the protein separately. The components of the minced meat - meat and cheese-onion mixture - are combined, salted. The loaf is cut across into thick slices - 5 cm wide, remove the pulp, fill the crust with minced meat, grease the outside with whipped protein and place in a preheated oven. Bake for 5-7 minutes at a temperature of 200 degrees, the finished "stumps" should have a golden brown crust. Sprinkle with the rest of the chives before serving.
- Zrazy … Potatoes (2 pieces) are peeled and passed through a meat grinder together with chicken meat (0.5 kg). Raw egg yolk, mayonnaise, a little potato starch, crushed crackers, salt and pepper are added to the minced meat, everything is mixed well and put into the refrigerator. Grate feta cheese, 2 boiled eggs on a coarse grater, add sour cream and finely cut chives. Cakes are formed from the minced meat, the filling is spread in the middle, the zraz is carefully formed so that the juice does not flow out of the filling during cooking. They are fried on both sides in sunflower oil so that a golden brown crust appears. They are brought to final readiness in the oven at a temperature of 180 degrees, so that the zrazy become more juicy, ghee is added to the pan.
- Okroshka … All okroshka ingredients are ordinary: boiled potatoes, hard-boiled eggs, a few radishes, soft sausage - better doctor's, fresh cucumber, a bunch of chives and some lettuce, parsley. All ingredients are cut, mixed in proportions that are more to taste. The filling recipe is designed for 1 liter of cold water. Cold, necessarily boiled water (1 liter) is mixed with the juice of 2 lemons and 1, 5 glasses of 20% cream. You no longer need to fill with sour cream before serving.
- Trout roll … A bunch of chives are finely chopped, half is mixed with grated cheese - 50-80 g. Beat 2 eggs into a foam, add onion, cheese, potato starch to get a creamy consistency. The baking sheet is covered with a sheet of parchment, greased with refined sunflower oil. You need to take quite a bit of oil, it is enough for the paper to just soak. The cheese and onion mass is distributed in a not very thin even layer - it will be needed in the future to spin the roll. Bake in the oven at 200 degrees for 15 minutes. Trout is boiled - fillet is better, bones are carefully removed. Mix 100 g of cottage cheese with the remnants of the chives and finely chopped fresh parsley. The base is removed from the oven, the filling is applied to it and wrapped until it has cooled down, and put in a cool place for 30 minutes. Serve in 30-40 minutes, cross-cut.
- Arabic salad … 3 Bulgarian sweet multi-colored peppers are baked in the oven or grill, cooled and removed from the transparent film, cut into even pieces. The tomato is scalded with boiling water, the peel-film is also removed and the fruit is cut into pieces. It is better to choose a fleshy tomato. Couscous - 200 g - pour boiling water over and leave to swell. Onion feathers are finely chopped, poured with lemon juice, seasonings are added: salt, pepper, cumin and olive oil. Marinate for about 25-30 minutes. Onions need to be finely chopped, if the taste is very spicy, scald with boiling water. Put in a bowl, pour over the juice of one lemon, add cumin, paprika, pepper, salt. Pour in olive oil (about 5-6 tablespoons). Marinate for 30 minutes. Drain the remaining water from the couscous, if any, knead, add all the cooked ingredients and season the salad with olive oil.
- Arabic salad sweet … In this version of the chives salad, all the ingredients are changed, except for the onion and couscous. Additional ingredients for the same amount of food - half equal slices of orange and grapefruit. Bitter films are previously removed. Dressing: 2 tablespoons of olive oil, juice of 1 lemon and orange peel. Salt and pepper to taste.
Chives can successfully replace slicing in all dishes that use green onion feathers. It is not recommended to reveal the secret of why the dishes have acquired a new delicate taste.
Interesting facts about chives
Information about the cultivation of chives can be found in the chronicles of Ancient Greece and Egyptian tablets, but at that time the plant was more used as a honey crop, although flowering ends quickly. The flowering cycle is 20 days, and then the delicate lilac flowers fly around, and thorny seeds remain on the hardened feathers.
The Chinese were the first to grow chives as a seasoning at the beginning of our era, and before that, wild onions were introduced into the diet only by shepherds and collected by healers who used the healing properties of the plant.
The culture is frost-resistant, seedlings can withstand frosts down to –3-4 degrees, and feathers - –6-8 degrees. The growth rate is high, after cutting within 2-3 days, the feather grows 15-20 cm.
Although chives have a delicate flavor, the beans are not seasoned - they start to taste bitter. The grated feathers can be added to sauces - only they should be cooled a little beforehand.
The inflorescences are suitable for decoration, but are not suitable for food. They are used for decorative purposes, cut off at the time of flowering and dried in a dry warm place. When growing crops for culinary purposes, the inflorescences are cut off, otherwise the feathers will become coarse, tough.
It is not possible to prepare chives feathers for future use - when frozen or dried, they lose their taste and useful properties. But they can safely replace onions when canning vegetables.
The beneficial properties of chives after cutting are preserved for only 15 minutes, which must be taken into account when preparing a dish. If the goal is taste, not benefit, then the finished dish can be stored for a day.
How to cook chives - watch the video:
Growing chives is worth not only for culinary purposes. It is actively used in home cosmetic recipes to get rid of dandruff, increased pigmentation and acne.
