Physically similar as well as closely related to onions, chives are green herbs that spring out of the ground and make the best garnishes. They are a great source of vitamins and minerals, rich in Vitamin K, calcium, magnesium, potassium, choline and phosphorus. Choline, the element present in chives is the right nutrient to prevent insomnia and sustain one’s memory. Furthermore, this nutrient absorbs fat and reduces chronic inflammations. The Vitamin K, also present in this herb is essential for long-term bone health.
Chives are delicate and require minimal cooking, though ideally they should just be chopped and sprinkled over cooked food. If stored properly, they can be frozen and remain fresh for up to two weeks.
Chives emanated from Asia, springing in numbers during the summer periods. This showed their first finders that they were essentially drought-resistant and could grow well with minimal rainfall and plenty of sunlight. Speaking of growth, chives grow up to 12 inches long – that’s the average length of an adult’s foot. Their growth is synonymous to spring onions which are known to shoot up and can even be confused for grass if one is not keen. Chives have bulbous roots that produce round hollow leaves. They grow in clumps and as a result, farmers are often advised to grow them 20 metres apart.
Nakuru is the hub of chives farming. The farmers here grow this herb for export to Netherlands, Qatar, Switzerland, Belgium, the United Kingdom, United Arab Emirates, Germany, Iceland, Czech Republic and Rwanda.
