Biological Name: Allium schoenoprasum, Allium tuberosum, Allium schoenoprasum sibericum
Other Names: Chives, Chinese chives, garlic chives, Siberian chives
Parts Used: Fresh leaves
Chives help to stimulate appetite and to promote the digestive processes. The plant also contains iron and arsenic (in harmless amounts) and may therefore be helpful for anemia.
Used mainly for flavoring and garnishing where a mild onion flavor is required. High in vitamin C.
Chive is a widespread perennial plant, both cultivated and wild. It grows to a height of 8 to 12 inches from a small, elongated, bulbous root. The leaves are hollow, cylindrical, closed at the top and dilated to surround the stem at the bottom. The otherwise naked stem bears a terminal globose cluster of reddish-blue or purple flowers in June and July. The fruit is a three-sided black seed.
Always use fresh, and avoid subjecting to heat (such as boiling with soup). The common method of chopping it fresh and sprinkling it over food just prior to serving is best.
No information available. Some herbs are known to react with your medication. Please consult your physician before starting on any herb.