Chives are the smallest member of the onion genus and are used in culinary creations for flavour, garnish and aesthetics in restaurants. They are native to Europe, North America and parts of Asia.
The allyl sulfides in chives are known to ease digestion similar to that of garlic. They can improve your heart health with the key ingredient of the organic compound allicin responsible for lowering the ‘bad’ cholesterol in combination with the vasodilatory effects of the potassium reducing cardiovascular strain thus improving heart health. Boosts immunity, improves bone strength and aids to prevent cancer.
The cerotines found in chives, lutein and zeaxanthin are responsible for reducing oxidative stress in the ocular system and preventing macular degeneration. Folic acid important for pregnant mothers is essential in fetus development and preventing birth defects as well as detoxifying the body with mild diuretic properties in combination with other free radical scavenging and antibacterial properties.
WARNING: in high quantities chives can result in an upset stomach. If you have an allergy for any other of the onion family avoid them and refer to a health practitioner for further advice.