In the same family as onion and garlic with similar benefits, chives are easy to grow and can be added to most meals (in place of salt) simply as a fresh or dried condiment. Its highest nutritional value comes when it isn’t exposed to heat during cooking.

Chives are high in Vitamins A & C, making them a good cold and flu remedy, especially during that season. This also makes chives a powerful antioxidant meaning it helps protect cells from damage caused by unstable molecules called free radicals. Unfortunately, free radicals increase one’s risk of heart disease and cancer.

Its far-reaching benefits include lowering blood pressure, restoring blood iron levels (anemia), and stimulating the circulatory system. It can be consumed in the following herbal methods: honey, vinegar, cordial, oil, ghee, pesto, and sprinkles.

PROPERTIES: anthelmintic, antibacterial, antioxidant, carminative, circulatory stimulant

McBride, K. (2019). The Herbal Kitchen. Newburyport, MA: Red Barren.
Webb., M. A. & Craze, R. (2000). The Herb & Spice Companion. New York: Metro Books.

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