CHIVES (Allium schoenoprasum)
Chives contain many of the same constituents of Garlic, such as Vitamin A, B1, B2 and C and is an anti-bacterial and expectorant. Chives are also a weak anthelmintic and expectorant and a weak fungicide.
Chives were popular with the Ancients. The Chinese, who called it in the ‘jewel among vegetables’ used them as both culinary and medicinal plants 3,000 BC and records have shown that Chives were used extensively in Asia and in the Mediterranean during pre-Christian times.
In Chinese folk medicine, Chives were used to stop bleeding and as an antidote for many poisons.
Chive leaves are mildly antibiotic and antiseptic, stimulate the appetite and help to make fatty foods be digested easier.
Chives are used mainly for culinary purposes and give a mild onion taste to foods.