Origin: Chinchón. It is a plant that resembles an onion with a small bulb and edible leaves. They are long and thin, wider in the bulb area. They have a sweet and mild flavor, with a bright white color and green stems. They can be consumed raw or cooked. They develop 6 shoots and are usually harvested when green. What is eaten is composed of a stem. It belongs to the same family as garlic, onion, leek, shallot, and chives. Its flavor is a mix between chives and onion.
Properties and benefits:
They are composed of 90% water, which is why their calorie content is minimal. They provide the most fiber among the onion family. Thanks to vitamin K, they are beneficial for the health of our bones. Chives are a great antioxidant, thanks to vitamin K and quercetin. They are also diuretic and improve circulation. In cases of flu, they are good for soothing cough. They help with constipation and stimulate digestion.
Nutritional value per 100g:
Calories: 29 kcal
Carbohydrates: 5.1 g
Fiber: 1.3 g
Potassium: 278 mg
Vitamin C: 19 mg
Calcium: 31 mg
Storage and tips:
If you're not going to consume them immediately, it is ideal to store them in the refrigerator to maintain their freshness due to their premature harvest.
Recipe and uses in the kitchen:
They are the onion of choice for salads, due to their milder and sweeter flavor. Some of the leaves can be used to make broths and soups, but they are also good for roasting with romesco sauce. In a roasting tray, add 4 chives, 4 garlic cloves, and two ripe tomatoes, and roast for 20 minutes at 200 degrees Celsius. To make the sauce, fry bread and hazelnuts, about 40g. In a pan, add the flesh of a dried red pepper. Remove it and crush it in a mortar. When the vegetables are roasted, you have to blend the garlic, the roasted tomatoes, and add the crushed bread and hazelnuts. Season with oil, vinegar, rosemary, pepper, and salt.
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