Herb Less Known Chives

Chives (Allium schoenoprasum) the smallest species of the onion family, is native to Europe, Asia and North America. The species name is derived from the Greek word Skhoinos (sedge) and prason (onion).

The flavor of the chives and garlic chives is more like garlic, but much smoother. However, chives today won a place in most kitchen cabinets worldwide.

Medicinal values

In folk medicine Chives bending they were consumed to treat and purify intestinal parasites, in addition to stimulating digestion, treatment of anemia and improving the immune system. In traditional Chinese medicine, garlic chives are used to treat fatigue, to control excessive bleeding, and as a remedy for ingested poisons. Bulbs and leaves of the plant are applied to insect bites, wounds, cuts, and while the seeds are used in the treatment of problems associated with the liver, kidneys and other problems in the digestive system .

Being rich in flavonols, which depicts the anti-tumor effects. A new Chinese research confirms that eating green onions and other vegetables from the allium group reduces the risk of prostate cancer.

Chives, have also been used for the control of blood pressure and blood circulation improved. It is a hypotensive, a digestive tonic with anti-bacterial properties. Vietnamese Chives use in the treatment of sore throat, asthma, dyspepsia and dysentery.

When included as part of the normal diet, Chives helps reduce high cholesterol levels in the blood. Alkaloids and saponins are used in the treatment of seed hematuria, Spermatorrhea, lumbago and incontinence.

Chives are also rich in vitamin A and vitamin C and contain small amounts of sulfur and iron.

However, despite these medicinal properties Chives is similar to garlic, the effects are comparatively milder than garlic.