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Herbal Glossary | Medicinal Glossary | Herbal Preparations | Ayervedic Formulas | Chinese Formulas ChivesContents:Common Names | Parts Usually Used | Plant(s) & Culture | Where Found | Medicinal Properties | Biochemical Information
Scientific Names
Common Names
Parts Usually UsedThe aerial parts, above the ground
Description of Plant(s) and CultureChives are hardy perennials; grow in clumps of small white bulbous roots that send off numerous fine, grass-like, hollow green spears. The root bulbs develop in clusters; they send up a thin stalk on which appear in early summer a lavender blossom that is actually a cluster of tiny blooms. Seeds follow the flowers. Some gardeners say chives repel Japanese beetles and black spot on roses, scab on apples, and mildew on cucubits; this has not been proven.
Where FoundFound all over Europe, East Asia, the Orient, and from the Caucasus right up to Siberia.
Medicinal PropertiesStimulant, diuretic, tonic
Biochemical InformationMustard oil
Legends, Myths and StoriesChives are an ancient herb brought to the West from China by Marco Polo. One of the French fines herbes, chives possess a delicate onion flavor and are an important addition to a kitchen garden. In centuries past people hung chives in their homes, from ceilings and bedposts, to ward off evil and disease. First discovered in China 5000 years ago, chives later became popular in Europe not only for their subtle onion flavor but because of the widespread belief that their grasslike leaves chase away evil spirits and disease. Chives contain a large amount of mustard oil which gives them their sharp taste. Garlic chives are chives with a mild garlic flavor. They are called Chinese chives (A. tuberosum) or they can use the same name as ordinary chives. Also known as Oriental garlic, Chinese leeks, and gow choy. They are taller than regular chives, with numerous star shaped white flowers that appear in late summer and early fall. Garlic chives are used in Oriental dishes to give them their characteristic flavor.
UsesChives stimulate the appetite and aid in digestion. Useful in anemia and as a blood cleanser. Clears phlegm in catarrh.
Formulas or DosagesChives must be eaten fresh to receive maximum benefit.
Nutrient ContentHigh in vitamin C and iron
How SoldAt the supermarket, dried in the spice section
Bibliography
Herbal Gardening, compiled by The Robison York State Herb Garden, Cornell Plantations, Matthaei Botanical Gardens of the University of Michigan, University of California Botanical Garden, Berkeley., Pantheon Books, Knopf Publishing Group, New York, 1994, first edition
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Cives
Country Home Book of Herbs
, Meredith Books, Editorial Dept. RW240, 1716 Locust Street, Des Moines, IA 50309-3023, copyright 1994
, by Clarence Meyer, Meyerbooks, publisher, PO Box 427, Glenwood, Illinois 60425, copyright 1988, fifth printing, 1994Copyright © 1996-2010 Lynn DeVries, all rights reserved.