It is part of "herbs", with tarragon, parsley, chervil and burnet. Its aroma is delicate, its taste is more pleasant than the shallot and the onion.
Chives that have been lyophilized or dried are not recommended because the plant quickly loses its taste in this state.
The flowers are easy to eat. They can be placed in a dish to decorate it. They can be preserved with vinegar, in the same way that the gherkins are preserved. Chives can be frozen in small bags.
The chives are rich in vitamin K, which allows the formation of bones and the coagulation of blood. This plant has a good content of vitamins B2 and C, iron, sodium, calcium, phosphorus. Chives are known for their antiseptic, antibacterial, antifungal, aperitive and digestive properties. Chives are perfect against rheumatism.
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