Chives

Chives are a common topping for baked potatoes, and many people use the herb in dishes that call for onions. Not only do chives impart a flavor to many recipes, chives also offer some health benefits.

Sweet, mild-onion flavored chives are fresh top greens in the onion family bulb vegetables. Its stiff, hollow, tubular leaves appear similar to that of onions, but smaller in diameter, andaappear somewhat like grass from a distance. They should not be confused to green-onions, which are top greens of young, immature onion plants or to scallions, which are top-greens of allium fistulosum (welsh onion). Along with chervil, parsley, and tarragon, chive makes the perfectly "balanced quartet" of classic french fines herbes (fine herbs). Botanically, their bright green leave tubules belong to the family of alliaceae, in the genus: allium.

According to the horticulture center at illinois state university, colonists brought chives to america for medicinal purposes. They contain not only vitamins and minerals such as vitamin c and calcium, but also other antioxidants that can help fight cancer.

Chives are a rich source of vitamin k, according to spang. The vitamin is important for long-term bone health, according to danya epstein, naturopathic physician and resident at bastyr center for natural health.

Vitamin k assists the regulation of cells that help to prevent bone demineralization. It also helps with the production of a bone protein called osteocalcin, which is vital for maintaining bone mineral density. The juice of chives can act as an insect repellant.

The antibacterial and antifungal properties of the plant make fit a very effective lotion to have around in times of wounds. So, if you apply it to wounds and scabs, you can reduce fungal infections.

Chives are a good source of beta-carotene, which helps to improve eye sight and clear acne. So, chives are a great vegetable for a radiant skin.

Chives usually are bulbous sturdy traditional plants of the genus allium within the liliaceae,or even lily family, grown because of their onion or even garlic-flavored leaves as well as for their fairly as well as delicious flower heads, rather then for their bulbs as with most other alliums. Theyare very simple to cultivate.

The chives have got thickened underground stems which may be semi-bulbous, together with linear leaves developing straight up through the bulbs. The leaves of all the chive-like plants are linear, yet those of common chives and also giant siberian chives are tubular, while those of garlic chives as well as siberian garlic chives are flattened.

Common or even onion chives bears plentiful rosy-lavender flower heads (rarely, white) similar to red clover at the end of may and june; garlic chives contains pretty white flower heads in squashed umbels in august/september.

Chives are also rich in vitamin c, which is a water soluble antioxidant. It can improve the immune system, elasticity of blood vessels and skin, prevents bruising, and increases the iron absorption. Chives are rich in vitamins e and c, which have antioxidant properties. These properties help to combat free radicals that can cause damage to the cells. Thus, it can also protect people from cancer, cardiac diseases and degenerative ailments. The high folic content of chives means that it is also very good for the heart.

Folic acid helps by preventing the bunching up of homocysteine a which further causes a condition known as atherosclerosis by damaging the formation of the collagen which tends to constrict the blood vessels a possibly causing heart failure. Which causes atherosclerosis by damaging the formation of collagen and constricting the blood vessels.

Chives are very low in calories; 100 g of fresh leaves provide just 30 calories. Nonetheless, they contain many noteworthy flavonoid anti-oxidants, plant fiber, minerals, and vitamins that have proven health benefits.

As in scallions,athey too contain more plant-derived dietary fiber than fellow allium members such as onions, shallots, leeks..etc. 100 g fresh leaves provide 2.5 g or 7% of daily-recommended levels of fiber.

Just like in other allium members, chives too possess thio-sulfinites anti-oxidants. Thio-sufinites such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide convert to allicin by enzymatic reaction when its leaves disrupted (crushing, cutting, etc.). Laboratory studies show that allicin reduces cholesterol production by inhibiting the hmg-coa reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.

Additionally, allicin also decreases blood vessel stiffness by releasing vasodilator compound, nitric oxide (no); and, thereby, help brings a reduction in the total blood pressure. Also, it blocks platelet clot formation, besides having fibrinolytic (clot-removal) action in the blood vessels, which helps decrease overall risk of coronary artery disease (cad), peripheral vascular diseases (pvd), and stroke.

Chives surprisingly comprise more vitamin a than any other allium family member vegetables. 100 g of fresh leaves contain 4353 iu of vitamin-a or 145% of daily recommended levels. In addition, its green leaves contain other flavonoid-phenolic antioxidants such as carotenes, zea-xanthin, and lutein. Together, these compounds offer the human body protect from lung and oral cavity cancers.

They also have some other essential vitamins such as vitamin c, and k, in fact; chives are one of the richest sources of vitamin k, comparatively more than that of in scallions. 100 g of fresh greens provide 212.7 ag or about 177% of daily recommended intake of this vitamin. Scientific studies suggest that vitamin k has a potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-k levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of alzheimer's disease.

Fresh chives are rich source of folates. 100 g leaves provide 105 ag or 26% of dri of folates. Folic acid is essential for dna synthesis and cell division. Adequate folate levels in the diet during pregnancy may help prevent neural tube defects in the newborn babies.

Furthermore, the leaves are packed with other b-complex vitamins as well as some essential minerals such as copper, iron, manganese, zinc, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin in healthy proportions.

Giant siberian (allium ledebourianum),

Chinese or garlic chives (allium tuberosum),

Siberian garlic types (allium nutans).

Quercetin and vitamin k are two of several antioxidants found in chives.

According to the university of maryland medical center, studies show quercetin and other flavonoids have properties that help protect against cancers in the breast, colon, prostate, ovaries, endometrium and lungs.

Chives also contain carotenes, zeaxanthin and lutein, which help protect against lung and oral cancers.

The organosulfer compounds found in the chives species can combat against certain types of cancer.

Medical studies have shown evidence of colorectal cancer prevention.

Chives can kill the bacteria that formulate in a personas digestive tract. They can also rid the digestive tract of fungi and yeasts that can cause it to malfunction.

Chives contain an element called allicin, which can reduce the ldl levels in a personas body.

The ldl level reduction causes an hdl rise, which promotes a healthy cholesterol level.

Allicin may also be responsible for lowering a personas blood pressure, which can put that person at less risk for stroke and heart attack.

Blood clot prevention is another possible health benefit of the element allicin.

Chives are notorious for their high allicin content.

Chives contain a large amount of dietary fiber.

Dietary fiber is responsible for stool regulation and waste cleansing in the body.

One hundred grams of chives can supply a person with 2.5 grams of dietary fiber.

Chives contain a healthy amount of vitamin c.

Vitamin cas specialty is warding off disease and infection. Therefore, a person who uses jansal valley chives on a daily basis may be able to avoid colds and flus contain generous amounts of vitamin a.

Vitamin a works as an antioxidant, which means that a person can cleanse his or system using chives regularly.

Cut & sifted organic chives contain b vitamins.

B vitamins are responsible for giving a person strength and energy.

Frontier bulk chives may assist a person who suffers from depression because of its folic acid content.

Folic acid can keep a personas brain chemicals stable.

Additionally, folic acid can help to protect a growing fetus from spine deficiencies.

Chives are small perennial herbs growing in clumps, probably originated from siberian highlands. The herb grows best in full sun and a well-drained soil. Plants can be grown from seed or divisions of 2 to 3 bulbs. Completely grown plant reaches about 8-12 inches in height. In the fields, farmers generally prune its leaves periodically to check the plant growth vigorous. In fact, all plantings should be divided every two to three years to prevent over-crowding and root diseases. Unlike onions and garlic, chiveas tiny underground bulbs have unpleasant taste and, therefore, not sought after in cooking.a.

The flower stems, which rise directly from the base, grow slightly taller than leaves and bear small clusters of mauve or purple flower heads.