While going through cancer treatment, many patients experience side effects that impact their daily lives. This may include taste changes, altering the way flavors are experienced. Experimenting with different spices and herbs can be helpful in reducing these unpleasant taste changes.
We’ve chosen chives as our herb of the month. This recipe includes soft and moist mashed potatoes in case you are experiencing mouth discomfort as well.
One tablespoon of chopped chives provides about one calorie, as they are mainly made of water. They contain 8% of the daily recommended value of vitamin K, which contributes to its green color. [i]
Vitamin K is integral to many functions in the body. It is responsible for blood clotting factors and also plays a crucial role in maintaining bone mineral density [ii]. In a study involving antimicrobial agents, chives were found to contribute to protecting against food borne pathogens [iii].
How to Use
Chives are typically used in egg, potato, and fish dishes. They are also commonly added to a cream cheese bagel for those New Yorkers reading this! The subtle flavor will allow you to test and experiment with different combinations!
- 6 medium yukon gold potatoes, peeled
- 1 ½ tsp kosher salt
- 3-4 tbsp olive oil
- 4-5 medium cloves minced or chopped garlic, sauteed
- ½ tsp fresh ground black pepper
- ¼ cup fresh chopped chives to top
- Place potatoes in a large pot and cover with water and salt. Bring to a boil over medium-high heat, and then lower the flame to allow the potatoes to cook at a simmer for about 30 minutes covered until they are soft.
- After they are cooked, strain out the water carefully, and place in a large mixing bowl.
- Allow the potatoes to cool. Begin to mash them using a potato masher or a hand mixer until fluffy. Add in the oil, garlic, and black pepper and stir.
- Top with the chopped chives, and serve.
[i] Herb, Chives Retrieved from https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2406/2
[ii] 8 surprising benefits of chives. Retrieved from https://www.organicfacts.net/health-benefits/herbs-and-spices/chives.html
[iii] Rattanachaikunsopon P & Phumkhachorn P (2008). Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria of chives (allium schoenoprasum). Bioscience, Biotechnology, and Biochemistry. www.ncbi.nlm.nih.gov/pubmed/18997412