Chives

Chives are a classic culinary herb of European and Asian cooking, cultivated since the Middle Ages. Finely cut, they are added to salads, soups, egg dishes, potato dishes, quark, butter and dips. The leaves develop their mild onion flavour best when fresh — heating significantly reduces the volatile sulphur compounds. In Bavarian-Austrian cuisine, the chive bread (buttered bread with fresh chives and salt) is a traditional snack speciality. Chives are part of the French 'fines herbes' (with tarragon, chervil, parsley).

[#src_wp_en_chives] [#src_wp_de_schnittlauch]

The purple flowers of chives are edible and used as decoration in salads, vinegars (chive blossom vinegar) and as garnish. In flavour somewhat stronger than the leaves but equally mild and onion-like. Chive blossom vinegar: steep fresh flowerheads in white wine vinegar — after 2–3 weeks the result is a vividly purple-coloured aromatic vinegar.

[#src_wp_en_chives] [#src_wp_de_schnittlauch]

Chives are an exceptionally rich source of vitamin K: approx. 213 µg/100 g (177 % daily value). Vitamin K1 (phylloquinone) is essential for the blood coagulation cascade and bone metabolism (osteocalcin). Since chives are consumed only in small amounts (~5–10 g) as a flavouring herb, the absolute vitamin K intake per portion is low (approx. 10–20 µg) — however, consistent use should still be considered when on anticoagulant therapy.

[#src_wp_en_chives] [#src_healthbenefitstimes_chives] [#src_usda_chives]

Chives contain approx. 58 mg vitamin C/100 g (65 % DV), approx. 105 µg folate/100 g (26 % DV) and approx. 218 µg vitamin A/100 g (31 % DV, as beta-carotene). This nutrient combination supports immune function, skin and mucosal integrity, and DNA synthesis. Carotenoids (lutein, zeaxanthin) in chives protect ocular tissue from oxidative stress. As a flavouring herb the absolute amounts per serving are low — nevertheless a nutrient-dense addition.

[#src_wp_en_chives] [#src_healthbenefitstimes_chives] [#src_usda_chives]

In European and Chinese folk medicine, chives have been valued since antiquity as an appetite-stimulating and digestive culinary herb. The Romans traditionally used chives to relieve throat complaints and sunburn pain, and as a diuretic. In traditional Chinese medicine (TCM) chives are used as a warming, circulatory-stimulating remedy. These traditions are folk medicinal and not clinically confirmed.

[#src_wp_en_chives] [#src_pfaf_allium]

Chives — like all Allium species — contain sulphur-containing compounds (cysteine sulfoxides) that upon cutting are enzymatically converted into allicin and further thiosulfinates as well as disulfides (dimethyl disulfide, diallyl sulfide, methylpentyl sulfides). Allicin and its derivatives have shown antibacterial, antifungal and antioxidant properties in laboratory studies. Compared to garlic (Allium sativum) the sulphur concentrations in chives are considerably lower — the effects correspondingly milder.

[#src_wp_de_schnittlauch] [#src_pfaf_allium] [#src_healthbenefitstimes_chives]

The small bulbs (max. 10 mm diameter) of chives are also edible and have a mild onion flavour. They can be used like spring onions — in salads, pickled dishes or as a flavouring vegetable. In folk cookery chive bulbs were traditionally used similarly to garlic for circulatory strengthening and as a tonic. No clinical proof of efficacy.

[#src_pfaf_allium] [#src_wp_en_chives]