chives

chives is the common name of the Allium schoenoprasum, a type of edible onion. Chives are used in kitchens around the world and can be found in most grocery stores.

Occurrence & cultivation of chives

chives is a perennial herb that is native to Europe, North America, and Asia. Both fresh as a shrub and dried. Cultivation in the garden or in herb pots is just as popular. Chives form an egg-shaped onion a few centimeters in size; the hollow leaves, 3 to 6 millimeters wide, grow out of this.

They can vary greatly in size and reach heights of 5-50 centimeters. The chives begin to bloom between May and August and develop up to 50 flowers of mostly purple, rarely white colors.

Application & use

chives has been cultivated since the Middle Ages. However, much earlier uses can be traced back to 3000 BC. Be proven. The taste and aroma of chives is very similar to that of onions, so that it is often used in the kitchen in addition to or as a substitute for normal onions.

In terms of taste, some varieties are even somewhere between onion and garlic. Chives are grown because of their aromatic, green leaves, which are usually the only part of the plant that is distorted. It can be used fresh, frozen or dried. The chopped leaves are used, especially in French cuisine, as the basis for many sauces and soups.

But chives are also a key ingredient in the green sauce, which is very popular in Germany and which is particularly popular with meat dishes in Hessen. Like parsley, chives are often seen on cooked or baked potatoes, butter or other dishes because of their strong green color. Here it fulfills a decorative function in addition to the taste.

Other very popular culinary uses can be found in the preparation of scrambled eggs; the roughly chopped chives are simply added to the pan. Salad dressings also benefit from the aroma of the chives. When finely chopped, chives are a wonderful addition to butter or olive oil.

Significance for health, treatment & prevention

As is the closer relationship between garlic and onions chives rich in healthy active ingredients. In general, one can say that chives have the same positive effects as garlic, only in a slightly weaker form.

Therefore, its use as a medicinal plant is also less. Like garlic, chives have allicin. Allicin is a reaction product of the amino acid alliin and is responsible for the charismatic garlic smell. Allicin prevents high cholesterol levels and high blood pressure, thus it contributes to general health, especially that of the heart.

In cholesterol management, it reduces the LDL levels and makes the HDL levels rise. The positive effects on blood pressure reduce the risk of blood clotting. As the strong green color almost suggests, chives are rich in antioxidants, which are known to help fight free radicals and prevent cancer cells from forming. Chives also promote the formation of glutathione, an endogenous substance that is required to ward off toxins and other carcinogenic substances.

In addition, chives support digestion and can help to absorb and process more vital ingredients from the food you eat. It's useful in getting rid of unwanted bacteria in the gastrointestinal tract so that digestion works as it should. The beneficial effects of chives on dangerous salmonella, which can enter the body through food, have also been identified.

However, excessive consumption can have a laxative effect and lead to digestive problems. Adding chives to potatoes, soups, salads, sauces, or many other variations, is an easy way to get a small health benefit. Just one teaspoon of chives is very rich in vitamins and minerals, including 9 mg of potassium, 3 mg of calcium, 78 mkg of beta-carotene, 3 mkg of folic acid and 6 mkg of vitamin K. Chives also contain smaller amounts of magnesium and iron and various B vitamins.