Chives

Dehydrated chives, from the aromatic plant of the Alliaceae family, give off a sweet onion scent and a fresh, slightly garlicky flavor, reminiscent of shallots and onions, although less intense than its fresh version.  Chives, also known as "civet" or "chiboulette", is a perennial plant recognizable by its thin, tubular stem decorated with green or mauve flowers. It is one of the “fine herbs” alongside parsley, chervil and tarragon. Dehydrated chives, just as aromatic as their fresh version, allow them to be preserved all year round. It is obtained by cutting the harvested stems and placing them in a dehydrator.  Throughout history, chives have been cultivated and used in China for over 5,000 years due to their health benefits, attributed in particular to their anti-poison properties and ability to stop bleeding. It was introduced to Europe by Marco Polo. The name "chives" emerged in the 14th century, and it was nicknamed "appetite" because of its appetizing properties. Dutch settlers used chives to naturally flavor their milk.  Dehydrated minced chives are a star herb, bringing a fresh, lightly garlicky flavor to a variety of dishes, from appetizers to desserts. It can be added to fresh cheeses for delicious aperitif toasts. Combined with garlic, it flavors the cream that can accompany baked potatoes. It enhances a yogurt sauce or mayonnaise to complement a raw vegetable salad. Additionally, chives go perfectly with eggs, fish, and can be combined with fruits such as strawberries, grapefruit or apples for surprising flavor combinations.  To fully reveal the flavor of dehydrated chives, rehydrate them in a little water for a few minutes to use raw. When cooking, add it at the end of preparation, or even after cooking, to prevent it from losing its aroma.  In addition to its taste qualities, chives have health benefits, because they are rich in antioxidants which help fight free radicals and prevent cardiovascular diseases and aging. It is part of the Alliaceae family, which contributes to the prevention of esophageal and stomach cancers. Additionally, chives are a source of vitamin K which promotes blood clotting.