Review: Chives, a FODMAP friendly herb

Print Print
Like this post? Tell your friends!Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Share on StumbleUpon
StumbleUpon
Share on Tumblr
Tumblr

chives

Review: Chives, a FODMAP friendly herb

Chives impart a delicate oniony flavor and attractive dark-green color splash—and, because we eat only the green above-ground part of the plant, they are FODMAP friendly. They’re easy to grow in an herb pot and will often overwinter in a small pot near a window in my cool garage (though our recent twenty-below winter killed a plant). One plant will supply plenty of snipped chives. Tip: If you grow them outdoors, especially in a temperate climate, be sure to pick off ALL the attractive flower tufts before they go to seed, or you could end up with chives everywhere!

Harvesting and storing:

Gather about ten long, straight leaves in one hand and snip near the base with sharp scissors. Rinse in cool water and store, refrigerated, in a Ziploc bag with a barely damp paper towel.

To use:

Grab two or three chives in one hand and use those sharp scissors to snip ¼” lengths into a small bowl (or directly onto the food).

Easy!

Like this post? Tell your friends!Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Share on StumbleUpon
StumbleUpon
Share on Tumblr
Tumblr

Leave a Reply

Your email address will not be published.