Chives, wild leeks, Allion chives, Wild Chives, (Allium schoenoprasum). ID: 360-40

Chives have been grown in Europe since the Middle Ages (from the 5th to the 15th century), although their dates go back 5,000 years.

Sometimes, they were referred to as "rush leeks" (from the Greek rope (Latin juncus) meaning bush (plant) and leek).

The Romans believed that chives could relieve the pain of sunburn or sore throat. It was believed that eating chives could increase blood pressure and act as a diuretic.

Found in Europe, North America and Asia. In China,

It is a perennial plant, with a height of up to 20 cm. The flowers are pink, cylindrical and bloom from June to July.

Cooking:

Chives are the smallest kind of onion that is grown, not for its bulb like the common onion but for its leaves.

Chives have a much lighter taste and a more refined aroma than the common onion and are used wherever possible, except that they are easier to digest because they do not contain as many sulfur salts as the onion.

Flavor salads, sauces, pies, and soups.

Use it in chicken, fish, omelets and can accompany Chinese recipes.

It is famous for its cream cheese, but it goes well with mashed potatoes or potato salad.

Try serving it in or in lemon juice, cornbread, mushroom risotto, spaghetti with cheese, pies or grilled seafood.

It is a low calorie food, but rich in beneficial nutrients, so it is valuable in cases of low calorie diets.

One tablespoon of chopped chives contains just one calorie and no grams of fat, as well as zero grams of protein and zero grams of carbohydrates.

It manages, however, with such a small amount to cover 3% of the daily need of the human body for vitamins A and C.

One serving of chives also contains a small amount of vitamin K, folic acid, choline, calcium, magnesium, phosphorus and potassium.

Therapeutic:

The most important property of chives is the enhancement of the healthy function of the heart. The potassium content and of course the allicin contained in chives, help lower cholesterol and blood pressure, thus protecting the heart.

Vegetables belonging to this family have been extensively studied in relation to cancer, especially of the stomach and colon. Their beneficial and preventive effects are due in part to the rich chemical compounds of the sulfides they contain.

Men with the highest consumption of such vegetables had a significantly reduced risk of developing prostate cancer.

Consumption of allium vegetables, such as chives, is inversely proportional to the risk of esophageal cancer.

Choline in chives is an important nutrient that helps with sleep, muscle movement, learning and memory.

It can help with depression.

Relieves colds.

Helps with anemia (thanks to the iron it contains)

Helps with digestion

Drops the pressure

Strengthens bones (thanks to the calcium it contains)

Beneficial for brain function, learning and memory (thanks to the choline it contains)

Fights free radicals

How to use: food, infusion.