Can chive flowers be eaten raw? Pay attention to these things before eating them raw

Chive flowers, also known as chive blossoms, are the white flower clusters that grow on the white part of chives in autumn, and they are commonly eaten in both urban and rural areas across northern and southern China. The history of Chinese people eating chives should begin in the Spring and Autumn period. The Book of Songs·Seventh Month records: “On the fourth day, early in the morning, they present lamb and sacrifice chives.” So can chive flowers be eaten raw?

1. Can chive flowers be eaten raw

Chive flowers can be eaten raw, and they taste very delicious, but cooked chives can release the nutrients in chives to the greatest extent through high temperature. They can also effectively kill bacteria and increase food safety. At the same time, some people's physical constitution is not suitable for eating chive flowers raw.

Chive flowers are rich in water, protein, fat, carbohydrates, ash, calcium, phosphorus, iron, provitamin A, vitamin B1, vitamin B2, vitamin C and dietary fiber, etc. Among them, the large amount of provitamin A contained can maintain the normal function of rhodopsin, and it is suitable for people with night blindness and xerophthalmia, and also suitable for people with rough skin.

2. Common ways to eat chive flowers

1. Chive flower paste: Pick fresh chive flowers, mainly the flowers, not the stems, and do not use those that have not bloomed. Wash the chive flowers and dry them clean of water, peel the apple, cut it into small pieces, then add the chive flowers, choose a handy tool to grind the chive flowers and apple, add an appropriate amount of salt and baijiu, garlic cloves, and ginger pieces, mix well, cover with a lid, and put it in the refrigerator to seal and pickle.

2. Stir-fried chive flowers with eggs: Wash the chive flowers and cut them into sections, and beat the eggs. Heat a frying pan and pour in olive oil, slowly pour the beaten eggs into the pan, stirring and breaking them apart with chopsticks while pouring. After all the egg liquid has been broken apart, add the chive flowers, stir-fry until hot, add an appropriate amount of salt, and then take it out of the pan.

That is all for chive flowers. This plant has a very long history of being eaten in our country, and related records appear in many poems. In Huang Tingjian's poem there is the line “Chives reflect the spring plate, wild rice shoots charm the autumn vegetables.” Generally, as long as they are washed clean, they can be eaten with confidence.