Chives

by Brittany Russell |

Imagine a gypsy over 1,000 years ago, holding a bunch of vibrant green sticks in her hand, spreading them on a table to tell her client his fortune. It is thought that those sticks are what we now call chives. Though they will not tell your future, they do act as a tasty addition to many dishes.

Chives belong to the same family as onions, leeks and garlic. The botanical name, Allium schoenoprasum L., comes from the Greek meaning “reed-like leek.” Although they are native to Asia and Eastern Europe, by the 16th century chives were common plants in herb gardens throughout Europe. The leaves are round and hollow, similar to green onions, but smaller in diameter. In June or July, chives produce large round flower heads consisting of purple to pink flowers.

The leaves are best used when fresh. However, they may also be finely chopped and frozen for later use. When dried, the leaves may lose their onion-like flavor. Chives are usually used fresh and are a common addition to baked potatoes, cream soups and egg dishes. Some Asian soups call for chives as a garnish.

Chives are a milder alliums vegetable, exhibiting fewer sulfur compounds. While other alliums like garlic or onion are well documented to possess anticlotting, hypolipidemic, antiviral and decongestant properties, chives could be expected to possess similar, yet weaker characteristics. There is some evidence that chives can improve digestion and reduce high blood pressure. The oil from chives does contain antibacterial properties.

Population studies have shown that a higher intake of alliums vegetables is associated with a reduced risk of several types of cancers. The organ sulfur compounds they contain inhibit tumor growth and cell proliferation, and stop the cell cycle in tumor cells. Allium vegetables, including chives, especially have a protective effect against both esophageal and stomach cancer as well as prostate cancer. The highest antioxidant activity in chives is observed in the leaves, which are also rich in flavonoids.

With all its health benefits and flavorful versatility, it is an easy decision to make chives a bigger part of your diet. Try this simple recipe:

Herbed Feta Dip

INGREDIENTS:

• 3/4 cup nonfat plain yogurt
• 1/2 cup crumbled feta cheese
• 1 (15 oz)can cannellini beans, drained and rinsed
• 2 cloves garlic
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh mint
• 1 teaspoon ground black pepper

DIRECTIONS:
1.Place yogurt, feta, beans, garlic and lemon juice in the bowl of your food processor. Blend until smooth. Add parsley, dill, chives, mint and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.

References:

1. Castle, Michael. The Healing Herbs. Rodale Press, Emmaus, Pennsylvania, 1991
2. www.ces.ncsu.edu/depts/hort/hil/hil-124.html
3. www.vegetarian-nutrition.info/herbs/chives.php
4. http://allrecipes.com/RecipeTools/Print/Recipe.aspx?RecipeID=188571&origin=detail&servings=8
5. www.indepthinfo.com/chives/history.shtml