Chives Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Allium seorodoprasum
In fish, poultry & baked potato dishes & with any vegetable.
In general, herbs should be fresh looking, crisp and brightly-colored.
Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
Chives are very low in Cholesterol and Sodium. They're also a good source of Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magne
Amount per serving
Chives are the smallest species in the onion family Alliaceae and are the only species of Allium native to both the New and the Old World.
Chives are always referred to in the plural because they grow in clumps rather than individually.
Plantains are cooked; fried like a potato when green - used in dessert dishes when ripe.
Good-quality plantains look like over-ripe bananas with (...)
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Locally Grown Is Complex
Friday, October 11, 2013