Inventory, 4 oz : 3.00
This item was last sold on : 03/21/17
Micro Chives produce very slender needle-like leaves with their black seeds still attached. They are approximately 5 centimeters long and incredibly fragile. The flavor is robust and not as subtle as some microgreens, comparable to fully mature chives with a spicy pepper and grassy note.
Micro Chives are available year-round.
Chives are a member of the Amaryllidaceae family along with garlic, onions and leeks. Botanically classified as Allium schoenoprasum, Micro Chives are monocots meaning that they only have one cotyledon, or seed leaf. When harvested as a microgreen, this single slender leaf is usually between 2 to 3 weeks old. Micro Chives and microgreens are popular with growers because they can be grown year-round and are relatively easy to grow with a short harvest time.
Micro Chives contains potassium, iron and calcium, vitamins A and C, folate, niacin, riboflavin and thiamin. Aa a member of the Allium family they also contain quercetin, a compound known to combat heart disease and cancer. They also have mild antibiotic properties and may be used to aid in digestion, fight off colds and boost the immune system.
Unlike mature chives which are usually minced or cut into short segments called batons, Micro chives are meant to be kept whole. Their wispy shape and delicate texture adds just a thread of green color to finished dishes. They are intended for raw preparations, specifically as a garnish, as the delicate leaves will wilt if exposed to prolonged heat. They should be refrigerated in a sealed container and added only at the very final stage of finishing a dish. Use Micro Chives mixed with other fresh herbs, such as tarragon, chervil and parsley. Other complimentary flavors include cheddar cheese, ricotta cheese, crème fraiche, potatoes, mushrooms, seafood, egg dishes, poultry and beef.
Historically, the first use of chives was recorded in China around 3000 B.C. Relatively new, Micro Chives are part of the microgreen trend that became popular in the 1990s. They were first only available to restaurant chefs but have since grown increasingly popular among growers and amateur cooks alike.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Micro Chives. One is easiest, three is harder.