Chives were used in the middle ages to cure the "blues". Nowadays we know that chives and their flowers are rich in vitamins A and C, folic acid (one of the B vitamins), calcium, iron, and potassium. Its high concentration of sulfur compounds and essential oils are responsible for their healing qualities.
This is what I have learned about chives, have not tested them as a health aid, only in the kitchen and love them.
-Chives soothe upset stomachs.
-Effective against heart disease.
-Stimulate appetite.
-Clear a stuffed nose.
-Relieve flatulence.
-Believe it or not, sweeten your breath.
-Combined with a low-salt diet, reduce high blood pressure.
-Diuretic.
-Antibacterial.
-Reduces cholesterol levels.
-Good for cold prevention.
-Expectorant and mucus reducer.
Always:
-Chop chives just before using.
-Never heat them up, always add before serving.
-Flowers have a milder taste than leaves.
-Flowers can be added to the salads.
-Flowers good for garnishing.
If you plant them at home put in pot near a window. Cut when chives reach approximately 6 inches. Do not allow to blossom unless you want to use the flowers.
Chives can be frozen: Chop chives and place them in ice cube trays, add water. Defrost by placing cubes in a sieve before using.
Chives salt:
Chop chives
Add salt and mix
Place on cookie sheet
Place in oven at very low temperature until dry
Keep in hermetic container
Chives oil:
1 litter olive oil
3 chives buds
Let stand for a week or until it changes its color to a soft lilac
Keep refrigerated
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