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Cheers for chives!

Healthy herb Chives

Chives (Allium schoenoprasum) is the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. Chives can be used for control of high blood pressure. The whole plant has a beneficial effect on the digestive system and blood circulation. It improves appetite, is a digestive, a hypotensive and a tonic. It possesses antibacterial properties and is used in Vietnam in the treatment of cough, sore throat, asthma, dysentery and dyspepsia.

The leaves are shredded (straws) for use as a condiment in fish, potato and soup preparations. The flowers may also be used to garnish various dishes. Chives are one of the “fines herbes” of French cuisine, which also include tarragon, chervil and/or parsley.

Both the leaves and the stalks of the flowers are used as flavouring, similar to chives, green onions or garlic and as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. Chives are usually used fresh and are a common addition to baked potatoes, cream soups, and egg dishes.

Ingredients

Eggplant: 1 large (about 4 cups), peeled and chopped

Olive oil: 2 tbsp

Onion: 1 medium chopped

Garlic: 2 cloves, chopped

Celery: 2 ribs, chopped

Tomatoes: 2, chopped

Balsamic or red wine vinegar: 1 tbsp Chopped chives: half a cup

Method: Place chopped eggplant in a colander and sprinkle with salt. In a large skillet, over medium high heat, saute onion in oil, stirring frequently, until golden, for about 8 minutes. Add chives, garlic and celery and saute for 2 minutes.

Squeeze moisture from chopped eggplant and add to the skillet. Cook, stirring frequently, until eggplant is tender, for about 10 minutes. Alow it to cool to room temperature. Stir in tomatoes, vinegar, and chives. Serve chilled or at room temperature.

Taj Connemara

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