Core Tip: Chives are now available year-round, but those grown in spring are more nutritious due to the favorable climate, leading to the saying, "Chives are fragrant in spring and foul in summer." Eating chives in the spring not only stimulates appetite and aids digestion but also has antibacterial and anti-inflammatory properties.
What makes for tastier chives? He Hongju, a researcher at the National Engineering Research Center for Vegetables, told the Life Times reporter that chives on the market are divided into broad-leaf and narrow-leaf varieties based on the width of their leaves. Narrow-leaf chives have long, slender, dark green leaves, are high in fiber, and have a rich aroma, but they look less appealing. Broad-leaf chives, on the other hand, have lighter green leaves, less fiber, and a milder taste. Therefore, for true chive lovers, narrow-leaf varieties should be the first choice. It's important to be cautious when purchasing chives with abnormally wide leaves, as growth regulators may have been used during cultivation.
He Hongju pointed out that freshness is also a key indicator when selecting chives. You can check the cut at the base. A flat cut indicates freshness, whereas if a new shoot has started to grow from the center, the chives may have been stored for a while, and their aroma will have weakened. Additionally, do not buy chives with wilted, yellowed, or insect-damaged leaves.
If you can't eat the chives right away, proper storage is essential. You can tie fresh, neat chives with a string, place them root-end down in a basin of water; or, after tying them, wrap them in a large Chinese cabbage leaf and store them in a cool, dark place; you can also wrap them in a plastic bag and refrigerate. All these methods can preserve chives for about 5 days. However, as storage time increases, the nutritional value and taste of the chives will decline, so it's best to eat them fresh.