The spring
garden
takes on a colorful attractive appearance
when the chives (Allium schoenoprasum) bloom in May and
June. The pretty lavender-pink globular flower heads of chives not only
beautify the garden, but they can also be used as a garnish for salad
dishes. Chives are also beneficial to rose bushes, since they emit an
odor which discourages aphids.
Allium Herbs Have Universal
Appeal
Chives
are part of a large genus of approximately 500
species of mostly strong-smelling perennials that contain bulbs or
underground stems. These allium herbs include garlic, onions,
scallions, leeks, and chives, and belong to the lily family. Various
allium species have been cultivated since earliest times and are
universally important as vegetables, flavorings, and medicinal plants.
These
allium
herbs were popular among the Egyptians, Greeks
and Romans. The strong odor, so typical of these herbs, is due to a
variety of sulfur compounds, such as alkyl sulfoxides and allyl
sulfides. They are reported to have beneficial effects on the
circulatory, digestive and respiratory systems.
Chives Are
Hardy
Chives
are
native to the cool regions of Europe and Asia. Now they grow
wild in North America, especially around the Great Lakes region. They
can even be found growing wild in your backyard lawn. Chives are a
popular hardy garden plant that grows from 8 to 15 inches tall.
They have
slender
bulbs that grow in tightly crowded clumps.
Chives can be propagated by dividing the clumps. They can grow with
full sun or partial shade. Chives are winter hardy, drought tolerant,
and can grow in almost any garden soil. Chives can also grow indoors
during the winter in a container that is placed on or near the
windowsill.
The Leaves Are Versatile
The
grey-green
leaves of chives are cylindrical and hollow, and should
be harvested before flowering. A positive aspect of the plant is that
the leaves can be harvested whenever they are needed, since the leaves
will quickly re-grow. After flowering, the leaves should be cut back to
about three inches above the ground so that the plant will produce new
leaves.
The leaves
are
best used when fresh. However, they may also be
finely chopped and frozen for later use. The leaves, however, do not
keep their flavor when dried. Chives have a mild onion flavor. Their
pungency is not as pronounced as that of garlic and onions, which are
considered the bigger cousins of chives. The delicate flavor that
chives impart to food makes it a very useful herb to use in a variety
of situations.
Soups, Stews, Salads and
Sauces
Chives
are
widely used in stews and soups, especially potato and
asparagus soups. The chopped leaves can be sprinkled in salads or used
to flavor various sauces, dips, soy mayonnaise, and sour cream. Chives
can also be used to garnish cottage cheese, and potatoes.
Allium Protection
Chives
have
similar properties to other allium vegetables, except that
chives are milder, since they have fewer sulfur compounds. While garlic
or onions are well documented to possess anticancer, anticlotting,
hypolipidemic, antibacterial, antiviral, and decongestant properties,
chives could be expected to possess similar, but substantially
attenuated, characteristics.
Population
studies have shown that a higher intake of allium
vegetables is associated with a reduced risk of several types of
cancers. The organosulfur compounds they contain inhibit tumor growth
and cell proliferation, and arrest the cell cycle in tumor cells.
Allium vegetables, including chives, especially have a protective
effect against both esophageal and stomach cancer as well as prostate
cancer. The highest antioxidant activity in chives is observed in the
leaves, which are also rich in flavonoids.
There are
no side
effects or dangers from the use of chives.
However, large quantities may cause stomach irritation.
Other Cousins
A
relative of
chives is garlic chives (Allium tuberosum), a
perennial that possesses leaves which are brighter green, flatter and
more angular. The garlic chives have larger bulbs, and star-shaped
white flowers. Garlic chives can be used in many ways that are similar
to that of regular chives.
Scallions,
or
spring onions (Allium fistulosum) are
also closely related to chives. These onions have pencil-thick stems
and hollow leaves which grow about 12 inches high. The cylindrical
bulbs are normally one-half an inch in diameter. It is suggested that
scallions aid digestion and are useful for the treatment of respiratory
tract infections. The lower stems are commonly used in soups and stews,
entrees, and vegetable dishes such as haystacks. Scallions appear to
have a mild sedative effect on some people.
Andrews
University
