CHIVES, AIR DRIED- IRRADIATED (H97I)

Chives are an herb native to North America, Europe and Asia that have added to foods since the Middle Ages. With their bright green, long, hollow, thin leaves, chives are a member of Allium schoenoprasum, the smallest species of the onion family. Chives are the only species of Allium native to both the Old World and the New World. This genus also includes garlic, shallots and leeks. Chives have a wide variety of international culinary uses such as in traditional French and Swedish dishes. With their mild onion flavor, chives complement potatoes, vegetables, fish, veal, creamy sauces, cheese and eggs. Chives are rich in vitamins A and C, as well as calcium and iron. Medicinally, their uses are similar to their Allium cousin garlic. Their sulfurous compounds are reported to have a beneficial effect on the circulatory system. They also have mild stimulant, diuretic and antiseptic properties.