Eating chives in early spring not only tonifies the kidneys and warms the yang, but also benefits the liver and strengthens the stomach, making it the most seasonal vegetable for spring. How do you pick fresh, good chives at the market? How should you clean and process chives after buying them? Despite being delicious, are there any taboos associated with eating chives?
Taboos of Eating Chives:
1. Chives should not be eaten raw.
They should not be eaten raw or cooked for too long, as chives contain a lot of fiber that is difficult to digest. Unlike green onions and garlic, they cannot be peeled and eaten raw. The part we eat is close to the ground and is often contaminated by microorganisms and parasite eggs. Moreover, they grow in multiple clusters, making them hard to wash clean, which can easily lead to illness. Therefore, they are not suitable for eating raw.
2. Do not heat chives for too long when cooking.
Chives are rich in vitamin B, and heating can destroy these beneficial components. The longer the heating time, the more destruction occurs. Therefore, they should not be eaten after being heated for a long time.
3. Cannot be eaten overnight.
Cooked chives cannot be eaten overnight to avoid nitrite poisoning.
4. Should not be eaten with honey at the same time.
Chives are rich in vitamin C. When eaten with honey, the vitamin C can be easily oxidized by the copper and iron ions in the honey, losing its effect. Furthermore, honey has a slippery nature that promotes bowel movements, and chives' rich fiber can also cause diarrhea. Eating them together can lead to diarrhea. Therefore, the "Ben Cao Pin Hui Jing Yao" (Essence of the Materia Medica) says: "Cannot be eaten with honey."
5. Cannot be eaten with spinach, white wine, or beef.
Chives should not be eaten with spinach, as the combination can have a laxative effect, easily causing diarrhea. Eating them with white wine can easily trigger gastritis and ulcerative disease, and can lead to liver diseases and bleeding disorders. When eaten with beef, it can easily cause gum inflammation.
These People Should Not Eat Chives:
1. People with indigestion or weak gastrointestinal function may experience heartburn from eating chives and should not eat too much.
2. The "Compendium of Materia Medica" once recorded: "Eating too much chives can lead to mental confusion and dim vision, and it is especially taboo after drinking alcohol." Modern medicine suggests that people with yang excess and heat-related conditions should not eat them.
3. People with tonsillitis, nasal sinusitis, and otitis media cannot eat chives.
4. People who do not like spicy food or are prone to allergies should also avoid them.
5. Special groups should eat chives in moderation: Chives contain oxalic acid, which can easily have an antagonistic reaction with certain minerals and trace elements, affecting their absorption. When cooking chives, it is rare to blanch them first (blanching can remove oxalic acid), so the elderly, children, pregnant and postpartum women, and people deficient in calcium, iron, and zinc should try to eat them in moderation.
6. Should not be consumed when taking vitamin K. It is contraindicated to eat foods rich in vitamin C when taking vitamin K, as this product has a very high vitamin C content, and taking them together can reduce the efficacy of vitamin K.
7. Should not be eaten excessively in summer. Summer chives are often older, with more fibrous and coarse texture that is not easily absorbed. Gastrointestinal function decreases in summer, and eating too much can cause bloating, discomfort, or diarrhea.
Little Tips for Picking Chives:
1. There are two types of chives on the market: broad-leaf and narrow-leaf.
Broad-leaf chives are light green, have less dietary fiber, and a relatively better texture. Narrow-leaf chives have darker green leaves, more dietary fiber, a less pleasant texture than broad-leaf, but a more intense flavor.
2. Choose those with a flat cut at the root end.
Hold the chive roots; if the leaves stand upright, the chives are very fresh. If a section has grown out from the root cut or the leaves are limp, it means they are no longer fresh.
3. Do not buy chives with insect holes or yellowed leaves.
Do not buy chives with insect holes or yellowed leaves. Also, be cautious when buying chives with overly thick roots, as this may indicate excessive use of chemical fertilizers.
4. Store them sealed in a保鲜袋 (fresh-keeping bag).
If you don't eat the chives immediately, refrigerating them directly will make the refrigerator "smell." Therefore, it's best to seal the chives in a fresh-keeping bag before putting them in the refrigerator.
Little Tips for Handling Chives:
1. Cleaning
The cut at the root end of chives has a lot of sand and is the hardest to clean. It's best to cut off a section of the roots first and soak them in salt water for a while before washing.
2. Blanching
First, dip the roots in boiling water (add a few drops of oil) for a quick blanch, then put the whole bunch in. Remove and rinse with cold water once the color turns bright green.
3. Preservation
After tying the chives, wrap them with a large cabbage leaf and store in a cool place; they can be kept fresh for a week.