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Chives
Caution🐾Schnittlauch · (Allium schoenoprasum)
Amaryllis family (Amaryllidaceae)
Description
Hollow, tubular leaves and small, spherical lilac flower heads mark this culinary herb from the amaryllis family, cultivated since the Middle Ages. The leaves are harvested from April to October, the edible flowers in May and June. Chives supply notable amounts of vitamin K1 (around 213 µg/100 g), vitamin C and folate, plus the flavonoid quercetin. Finely chopped, they season salads, soups, egg dishes and quark and form part of the French 'fines herbes'; the purple blossoms can be steeped into a vividly coloured chive vinegar. In European and Chinese folk medicine, chives have been valued since antiquity as an appetite-stimulating, digestion-promoting herb. WARNING: safe in normal culinary amounts; larger quantities can cause gastric irritation in sensitive individuals. Chives are toxic to dogs, cats and other pets — their sulphur compounds can trigger haemolytic anaemia, and cooking does not remove this risk.
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).
Preparation & dosage
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.
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.
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.
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.
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.
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.
No known side effects with normal use as a flavouring herb. Large amounts may cause gastric irritation and flatulence in sensitive individuals — sulphur compounds are the trigger. TOXIC TO PETS: Chives are toxic to dogs, cats, horses and other pets — Allium sulphur compounds (n-propyl disulfide) damage red blood cells and can cause haemolytic anaemia (Heinz body anaemia). Cooked chives remain toxic to pets. Even small amounts can be dangerous for cats. ASPCA classification (accessed 2026-08-10): toxic to dogs and cats.
Chives as a culinary herb in normal dietary amounts are considered safe in pregnancy and lactation. Medicinal application doses (large amounts) should be avoided in pregnancy as a precaution — no clinical data available.
Safe as a flavouring herb in normal amounts. Excessive amounts may affect the taste of breast milk and cause intolerance in some infants.
Safe as a flavouring herb in normal amounts also for children. For infants (< 12 months) introduce in very small amounts; sulphur compounds may cause gastric irritation.
Drug interactions
Vitamin-K-Antagonisten (Warfarin, Phenprocoumon/Marcumar)
Chives are very rich in vitamin K (approx. 213 µg/100 g). As a flavouring herb (5–10 g/day) the absolute vitamin K amount per serving is low. Consistent consumption is nevertheless advisable; drastic changes in intake amount should be discussed with the treating physician.
Contraindications
- Known hypersensitivity to Allium species (Allium allergy) — avoid chives and all other Allium species.
Harvested part: tubular leaves (spring through autumn), edible flowers (May–June)
- Time of day:
- Harvest chive leaves throughout the growing season (April–October). Cut leaves with scissors or a sharp knife approx. 2–3 cm above the ground — new leaves regrow rapidly. In the first growing year harvest only once; from the second year 3–5 times per season is possible. Regular harvest prevents bolting (flower formation) and keeps the foliage tender and aromatic. Most aromatic before flowering (May–June).
- Drying:
- FRESH USE PREFERRED: Chives lose most of their aroma when dried (volatile sulphur compounds). FREEZING is the best preservation method: finely cut leaves, freeze without blanching in freezer bags or ice-cube trays — keeps up to 12 months. Herb quark, herb butter or vinaigrettes with chives also freezable. Commercially dried chives have little flavour — prefer fresh or frozen.
- Storage:
- 12 months — Freshly harvested leaves wrapped in damp kitchen paper in the refrigerator for max. 5–7 days. Frozen (without blanching) up to 12 months. Do not dry — too much aroma loss.
- Time of day:
- Harvest chive flowers from May to June when the flowerheads are fully open and showing their vivid purple colour. Flower harvest should be done quickly — after opening they remain at best quality for only a few days. If flowers are not harvested, the plant self-seeds. Cut the entire flower stalk (for aesthetics and plant maintenance).
- Drying:
- Use flowers immediately or store in the refrigerator for max. 1–2 days (loosely on kitchen paper). For blossom vinegar: steep fresh flowerheads (not wilted) in white wine vinegar, store in dark, filter after 2–3 weeks — vividly purple, aromatic vinegar.
- Allicin (Allylthiosulfinat)OtherLeaf
Allicin is formed enzymatically from alliin by the enzyme alliinase when chive cells are damaged by cutting or chewing. Allicin is the primary active compound responsible for the antibacterial and antifungal activity of Allium species. In chives the concentration is considerably lower than in garlic (Allium sativum). Allicin is volatile and unstable — heating destroys it rapidly.
- Cysteinsulfoxide (Alliin, Methylcysteinsulfoxid)OtherLeaf
Inactive precursors of the sulphur-containing aroma compounds. Upon cutting they are converted by alliinase into thiosulfinates (allicin), disulfides (dimethyl disulfide, diallyl sulfide, methylpentyl sulfides) and trisulfides. These compounds are responsible for the characteristic onion smell and show antimicrobial activity in laboratory studies.
- Vitamin K1 (Phyllochinon)VitaminContent: 212-213 µg/100 gLeaf
Chives are one of the richest plant-based sources of vitamin K1 (approx. 213 µg/100 g = 177 % DV). Vitamin K1 is essential for blood coagulation (activation of clotting factors II, VII, IX, X) and bone metabolism (osteocalcin carboxylation). Absolute amounts per culinary serving (5–10 g) are however low (approx. 10–20 µg).
- Ascorbinsäure (Vitamin C)VitaminContent: 58-65 mg/100 gLeaf
High vitamin C content for a culinary herb (approx. 58–65 mg/100 g — 65 % DV). Use fresh, as ascorbic acid is heat- and oxidation-sensitive. Per culinary serving (5 g) only approx. 3 mg is consumed however.
- Beta-Carotin (Provitamin A) + Carotinoide (Lutein, Zeaxanthin)OtherContent: ca. 218 µg Vitamin-A-Äquivalent/100 gLeaf
Chives contain beta-carotene and other carotenoids (lutein, zeaxanthin). Beta-carotene is provitamin A and important for vision, immune defence and skin. Lutein and zeaxanthin accumulate in the macula and protect ocular tissue from photooxidative stress. The green colour of the leaves signals the carotenoid content.
- Folsäure (Vitamin B9)VitaminContent: 105 µg/100 gLeaf
Relevant folate content (approx. 105 µg/100 g — 26 % DV). Folate is essential for DNA synthesis and cell division, particularly important in early pregnancy for prevention of neural tube defects. As a culinary herb (5 g/serving) only approx. 5 µg per serving is consumed — but relevant as a supplement.
- QuercetinFlavonoidLeaf
Quercetin is a flavonol with antioxidant and anti-inflammatory properties. Present in moderate amounts in Allium species including chives. In laboratory studies quercetin inhibits LDL oxidation and shows antiproliferative effects. Consumed as a culinary herb in small amounts — clinical relevance of the quercetin dose ingested is low.
- Calcium und MagnesiumMineralContent: Ca: 92 mg/100 g; Mg: 42 mg/100 gLeaf
Chives are unusually rich in calcium for a herb (92 mg/100 g — 9 % DV) and magnesium (42 mg/100 g — 10 % DV). Calcium is essential for bone mass, muscle contraction and neural signalling; magnesium for over 300 enzyme reactions and energy metabolism. The absolute amount consumed per culinary serving (5 g) is low.
- [3]MonographPlants For A Future (PFAF) — Allium schoenoprasum database entry(accessed: 2026-05-22)
- [4]MonographUSDA FoodData Central — Chives, raw (FDC ID 170390)(accessed: 2026-05-22)
- [5]MonographHealth Benefits Times — Chives (Allium schoenoprasum) Nutrition Facts(accessed: 2026-05-22)
- [6]MonographASPCA Animal Poison Control — Chives (Allium schoenoprasum)(accessed: 2026-08-10)
- [7]MonographCliniTox Giftpflanzen — Allium schoenoprasum L.: schwach giftig (+) (Institut für Veterinärpharmakologie und -toxikologie, Universität Zürich)(accessed: 2026-08-10)
- [1]WikipediaChives (Wikipedia EN)(accessed: 2026-05-22)
- [2]WikipediaSchnittlauch (Wikipedia DE)(accessed: 2026-05-22)
🤝 Permaculture Partners
In your garden, this plant acts as:
✨ Best symbiotic partners
- 🌿 Onion Both Allium family, coexist without issue.
- 🌿 Carrot Chives deter carrot fly — classic Allium companion pairing.
- 🌿 Fragaria vesca Chives protect strawberry from fungi (grey mould).
- 🌿 Lettuce Chives distract aphids and keep lettuce pests away.
- 🌿 Tomato Chives deter aphids from tomatoes and attract bees for pollination.
⚠️ Better not planted together
- 🥬 Phaseolus vulgaris Alliums inhibit nitrogen-fixing legumes (classic rule).
- 🥬 Pea Alliums inhibit pea growth — separate spatially.
📦 Part of these planting sets:
Source: Helga und Margarete Langerhorst, Mein gesunder Naturgarten (eigene Kuration)