FRESH CUT HERBS
FROM OUR BEDS TO YOUR BOWLS
Chives
Elegant spikey chives with their gorgeous pom-pom flowers - there is evidence that chives have been cultivated by humans for as long as 5,000 years.
So many of us have used chives at some point or another, particularly as a garnish. We don’t mind using chives as a garnish, provided you ladle on enough to make it stand out!
Chives pack a punch in the superfoods department, high in vitamins C and A, antioxidants, anti-inflammatory. They also contain nutrients that are good for bone health, sleep and blood pressure and are high in sulphur which is used to restrict the growth of cancer.
Use both the long leaves but also the flowers. Just prick out behind the flower head to release the individual flowers and let them tumble into your recipe.
For a lovely breakfast it’s worth making eggs benedict just to be able to add chive flowers on the top. Pull the flowers out of the top of the flower stem and scatter them over.
For all the family chop chives liberally into a creamy potato salad to give a fresh spring taste.
A twist on afternoon tea – just chop them finely and use them liberally in cheese and chive scones – delicious!