Why do chives come out of water when they come into contact with salt

The main reason why leeks come out of water when exposed to salt is due to the osmotic effect of salt, which leads to cell dehydration. Salt can disrupt the semi permeability of chive cell membranes, causing water inside the cells to seep out through permeation. The cell membrane of chives has semi permeability and can maintain water balance inside and outside the cell under normal circumstances. When salt comes into contact with the surface of chives, it forms a high osmotic pressure salt solution. Due to the lower osmotic pressure inside the cell compared to the external environment, water will permeate outward from the cell to balance the osmotic pressure difference. This process causes the chive cells to lose water, and water seeps out of the tissue, forming a visible water outflow phenomenon. In rare cases, the variety or freshness of chives may affect the degree of water release. The cell wall structure of some varieties is relatively tight, or the water content of freshly picked chive cells is high, which may lead to more obvious water discharge phenomenon. Leeks stored for a long time may have reduced cell activity, which may weaken their response to salt permeation.

This characteristic can be used in daily cooking to control the moisture content of chives. Adding salt in moderation during filling can help dehydrate chives and prevent the filling from getting too wet. However, it is important to use salt as soon as possible to avoid excessive loss of nutrients. It is recommended to wash and drain the chives before chopping them, season them with salt, and package them as soon as possible to preserve more nutrients and flavor compounds.