Have you ever frozen chives for winter use? I did it for the first time this fall; I am so delighted with my winter supply. I use them on baked potatoes, on grilled cheese and all kinds of sandwiches and quesadillas, in omelets, on salads, and as garnish on soups.
Just 1 tbsp. of chives supplies 9 mg of potassium, 3 mg of calcium, 78 mcg of beta-carotene, 3 mcg of folic acid and 6 mcg of vitamin K. Chives also supply lesser amounts of magnesium, iron and trace amounts of several B vitamins.
Chives might also help in the fight against cancer because they contain many antioxidants that help destroy free radicals and discourage the growth of cancerous cells and tumors. Wong and Ricci, in their book The Inside Out Diet, note that chives help your body produce glutathione, an agent that enables your body to identify toxins and other cancer-causing substances and eliminate them. They add flavor and GREEN to the winter diet . . . it’s so convenient to have them already chopped and ready to use! (They thaw almost instantaneously.)