As a true member of the allium family which also includes garlic, onions, scallions and leeks, chives contain a nice dose of allicin, an antioxidant compound with cardio-protective properties.
In a recent study, researchers found that allicin reduce platelet aggregation, improve lipid profiles, and normalize blood glucose levels.1
How to Use, Cook & Store Chives
Taste: Mild onion flavor
Get the most out of this herb: Chop the chives just before using – this will reduce loss of allicin which is volatile.
Great in: Dips, quesadillas, omelettes, scrambled eggs and on baked potatoes . Use as garnish. Chop, then sprinkle over dips, fish, chicken and salads.
Prep like this: Slice thinely to maximize taste. Best added at the end of cooking,as heat destroys their delicate onion flavor.
- Chan, J. Y. Y., Yuen, A. C. Y., Chan, R. Y. K., & Chan, S. W. (2012). A review of the cardiovascular benefits and antioxidant properties of allicin. Phytotherapy Research.