Herb

Chives (Allium Schoenoprasum) the smallest species of the onion family, is native of Europe, Asia and North America. The name of the species has been derived from the Greek word Skhoinos (Sedge) and Prason (onion).

Although the plant is comparatively new to the Western world, it is well-known in Asian cuisine, as garlic chives. The flavor of garlic chives is more like garlic than chives, but much milder. However, today chives have earned a place in most kitchen cabinets around the world.

Medicinal Values

In traditional fold medicine, Chives were eaten to treat and purge intestinal parasites, apart from stimulating digestion, treating anemia, and enhancing the immune system. They have been used in alternative medicine as a cure for colds and flu, and as an appetite stimulant. This is done by offering a cup of Chives infusion to the patient, twice or thrice a day.

In Chinese herbal medicine, the garlic chives are used to treat fatigue, to control excessive bleeding, and as a cure for ingested poisons. The bulbs and leaves of the plant are applied to insect bites, wounds, and cuts, while the seeds are used in treating problems associated with Liver, Kidney and other digestive system problems.

Being rich in flavonols, it depicts anti-tumor effects. A new Chinese research confirms that eating Chives and other vegetables from the allium group reduces risk of Prostate Cancer.

Chives have also been used for control of high blood pressure and in improving blood circulation. This is due to the presence of organisulphide compounds such as alkyl sulfoxides and allyl sulphides. It is a hypotensive and a digestive tonic possessing anti-bacterial properties. The Vietnamese use Chives in treatment of sore throat, asthma, dyspepsia, and dysentery.

When included as a part of regular diet, Chives helps in lowering high cholesterol levels in blood. The alkaloids and saponins in the seed are used in treatment of haematuria, spermatorrhoea, lumbago and incontinence.

Chives are also rich in Vitamins A and Vitamin C and contain trace amounts of sulphur and iron.

However, although these medicinal properties of Chives are similar to that of garlic, the effects are comparatively milder than garlic. This could probably be the reason behind the fact that this medicinal herb is being used only in limited quantities.

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