What is Chives?
If we were given a choice of growing only one species from the large genus Alliurn the decision would be very difficult, but many persons would doubtless choose chives. Chives can be easily grown, not only in the garden but also in a windowbox or in a pot on the window sill.
In the year 812 Charlemagne, aware of its culinary and medicinal properties (the essential oil it contains is still used to relieve flatulence), ordered that it be grown on his estates. It was believed to silence rumblings in the stomach, stop hiccups, and prevent the formation of intestinal gas; burnt seeds if placed on a wound were said to promote rapid healing. Nowadays dill is naturalized and grown not only throughout Europe but also in America and the West Indies.
Chives should be freshly cut before serving. They have a very mild onion flavour without the biting quality and are used not only as a herb but also as a garnish on many cold and hot dishes. They should never be cooked - when used as a garnish for hot dishes chives should be sprinkled on top just before serving.
Dill is exceptionally good when combined with cream sauces and soups, cream cheese and butter, or with vinegar salad dressings. It is also used as a seasoning with raw vegetables, boiled meat and fish. A simple but tasty dish is boiled and buttered new potatoes or string beans with dill. As a rule it is not used with other herbs because of its distinctive aroma.
The fact that chives have no special growing requirements is testified to by their widespread distribution throughout the world. They grow wild in Europe and Asia (even in Siberia and Canadian lakes.
Dill may be stored for the winter by chopping the leaves and preserving them in salt or vinegar. It may also be dried, but this must be done rapidly and with care in an airy place at a temperature of not more than 30C (86F), otherwise the aromatic and extremely volatile essential oil will rapidly vaporize. This is also the reason why dill should be added to hot food just before serving. The dried herb should be stored in air-tight containers.
In the year 812 Charlemagne, aware of its culinary and medicinal properties (the essential oil it contains is still used to relieve flatulence), ordered that it be grown on his estates. It was believed to silence rumblings in the stomach, stop hiccups, and prevent the formation of intestinal gas; burnt seeds if placed on a wound were said to promote rapid healing. Nowadays dill is naturalized and grown not only throughout Europe but also in America and the West Indies.
Chives should be freshly cut before serving. They have a very mild onion flavour without the biting quality and are used not only as a herb but also as a garnish on many cold and hot dishes. They should never be cooked - when used as a garnish for hot dishes chives should be sprinkled on top just before serving.
Dill is exceptionally good when combined with cream sauces and soups, cream cheese and butter, or with vinegar salad dressings. It is also used as a seasoning with raw vegetables, boiled meat and fish. A simple but tasty dish is boiled and buttered new potatoes or string beans with dill. As a rule it is not used with other herbs because of its distinctive aroma.
The fact that chives have no special growing requirements is testified to by their widespread distribution throughout the world. They grow wild in Europe and Asia (even in Siberia and Canadian lakes.
Dill may be stored for the winter by chopping the leaves and preserving them in salt or vinegar. It may also be dried, but this must be done rapidly and with care in an airy place at a temperature of not more than 30C (86F), otherwise the aromatic and extremely volatile essential oil will rapidly vaporize. This is also the reason why dill should be added to hot food just before serving. The dried herb should be stored in air-tight containers.
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