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Description
Chive bulbs grow very close together in dense clusters. Chives are very hardy perennial plants. The small seeds which it contains are black when ripe. The seeds are similar to Onion seeds. Chive flowers bloom in June and July and will mature their seeds in moist and cold situations. Chives are long, thin leaves that grow from 6-20 inches long. Some species' leaves are flat, while others are tubular. They resemble green onions or scallions, but are thinner. There are several related species, including Siberian and garlic chives. The flowers are lavender on most plants, and white on the garlic chive plant.
Uses
Chives lose their flavor when cooked for any length of time, so they are primarily used raw as a garnish, usually chopped, for example, on baked potatoes with sour cream. They may also be added to a dish such as stir-fry for the last few minutes of cooking, or used to flavor butter, oil, and vinegar. These herbs do not dry well, but they can be chopped and frozen. Some people simply bring a pot indoors in the winter and use them fresh year around.
Medicinal
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 also are 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.
Food
Chive Flavored Oil
Add 1 ½ ounces of chive blossoms to 1 quart of vegetable oil. After a week, the oil will turn lilac and take on the fragrance of the chive flowers. Use the oil on salads or in cooking. Keep it refrigerated when not in use!
Chive Salt
If you like the onion flavor of chives, make your own Chive Salt to add zip to all sorts of dishes. First, add some chive leaves to some salt. Then bake the mixture in the oven to dry the leaves and blend the flavors. Store in an airtight jar.
Sources
http://www.wisegeek.com/what-are-chives.htm
http://ezinearticles.com/?Chives---The-Lesser-
Recipes
http://homecooking.about.com/library/archive/blchives.htm
Disclaimer:
This information is for educational purposes only. Plant Sale does not and can not take any responsibility for any adverse effects from the use of plants. Plant Sale makes no claims to the medicinal/edible effects of these plants. In fact, plants may be harmful or even deadly if taken for the wrong conditions, used in excessive amounts, or combined with other drugs. Consult your doctor about your health conditions and the use of plant-based remedies. Always seek advice from a professional before using a plant medicinally/edibly. The statements on this site have not been evaluated by the FDA. Use information wisely and at your own risk.
Chive bulbs grow very close together in dense clusters. Chives are very hardy perennial plants. The small seeds which it contains are black when ripe. The seeds are similar to Onion seeds. Chive flowers bloom in June and July and will mature their seeds in moist and cold situations. Chives are long, thin leaves that grow from 6-20 inches long. Some species' leaves are flat, while others are tubular. They resemble green onions or scallions, but are thinner. There are several related species, including Siberian and garlic chives. The flowers are lavender on most plants, and white on the garlic chive plant.
Uses
Chives lose their flavor when cooked for any length of time, so they are primarily used raw as a garnish, usually chopped, for example, on baked potatoes with sour cream. They may also be added to a dish such as stir-fry for the last few minutes of cooking, or used to flavor butter, oil, and vinegar. These herbs do not dry well, but they can be chopped and frozen. Some people simply bring a pot indoors in the winter and use them fresh year around.
Medicinal
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 also are 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.
Food
Chive Flavored Oil
Add 1 ½ ounces of chive blossoms to 1 quart of vegetable oil. After a week, the oil will turn lilac and take on the fragrance of the chive flowers. Use the oil on salads or in cooking. Keep it refrigerated when not in use!
Chive Salt
If you like the onion flavor of chives, make your own Chive Salt to add zip to all sorts of dishes. First, add some chive leaves to some salt. Then bake the mixture in the oven to dry the leaves and blend the flavors. Store in an airtight jar.
Sources
http://www.wisegeek.com/what-are-chives.htm
http://ezinearticles.com/?Chives---The-Lesser-
Recipes
http://homecooking.about.com/library/archive/blchives.htm
Disclaimer:
This information is for educational purposes only. Plant Sale does not and can not take any responsibility for any adverse effects from the use of plants. Plant Sale makes no claims to the medicinal/edible effects of these plants. In fact, plants may be harmful or even deadly if taken for the wrong conditions, used in excessive amounts, or combined with other drugs. Consult your doctor about your health conditions and the use of plant-based remedies. Always seek advice from a professional before using a plant medicinally/edibly. The statements on this site have not been evaluated by the FDA. Use information wisely and at your own risk.