A
part of the same botanical family as onions, scallions and garlic,
chives grow from small bulbs and have a long history of culinary and
medicinal uses. In the Middle Ages, chives were promoted as a cure for
melancholy and believed to drive away evil spirits. Today, we know that
chives and chive flowers are high in vitamin C, folic acid and
potassium. Therefore, they should be routinely added to recipes to help
restore vital nutrients lost in cooking. This herb’s tangy, aromatic
taste comes from its high concentration of sulphur compounds and other
essential oils, which are also partly responsible for its healing
properties. Chives ease stomach distress, protect against heart disease
and stroke and may help the body fight bacteria that can cause disease.
In addition, the herb may increase the body’s ability to digest fat.
The chive’s delicate purple flowers have a
milder flavour than the leaves and add a decorative touch to salads,
herb oils and other dishes.
The medicinal properties of chives are as varied as their uses in the
kitchen. Chives stimulate the appetite and promote good digestion. They
can be used to ease stomach upset, clear a stuffy nose, reduce
flatulence and prevent bad breath. Combined with a low-salt diet, they
help lower high blood pressure. Plus, they have a mild diuretic effect
as well as some antibacterial properties.
Chives are valued for their many essential minerals including
cardiac-friendly potassium, bone-strengthening calcium and
blood-building iron. And unlike most other members of the onion family,
chives are high in folic acid (a B vitamin), Vitamin A and vitamin C.
In fact, just 3½ oz of chives supplies enough vitamin C to meet your
daily requirement of 60 mg.
Scientific research shows that chives stimulate the body’s digestion of
fat. Eaten regularly, chives may help lower blood cholesterol levels.
The high vitamin C content in chives can help prevent colds. They also
speed recovery if a cold develops by helping the body to expel mucus;
the sulphurous compounds in chives are natural expectorants.
Cut chives just before you are ready to use them to preserve their
vitamins, aroma and flavour. Chives are delicate; to prevent the loss
of essential oils, snip them with kitchen shears rather than chopping
or grinding them.
Don’t heat chives or they will lose their valuable vitamin C as well as their digestive properties.
Note:
While every care is taken to provide medically accurate and up to date
information in this web site, it is to be noted that this advice is not
intended to replace the advice of your physician. Before undertaking
the advice contained in this web site, you should consult a medical
professional.
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