Chive (Xi Xiang Cong)

Botanical Name: Western – Allium schoenoprasum. Eastern – A. tuberosum, A. ledebourianum.

Chives are in the Allium family that also contains garlic, scallions, and leeks. There are two types of chives, onion or common chives (Allium schoenoprasum) and Chinese chives (also called garlic chives/A. tuberosum). While common chives have long thin hollow leaves or stalks, Chinese chives have flat leaves or stalks. Both varieties are useful for eliminating parasites, boosting heart and immune health, and aiding digestion. Chives also support bone health. A. ledebourianum is a variety of giant chive that is native to Siberia.

Watch a short video, from Ann Christensen, Founder and Creator of White Rabbit Institute of Healing™ – My Favorite Secret for Accessing Chives!

Remember to check with your doctor before trying new medicines or herbal remedies, especially if you are taking other medication where drug interactions are possible.

Below is an overview of chives, combining the best of Western Science, Oriental Medicine, Traditional Chinese Medicine (TCM), Shamanism, Folklore, and a wide range of healing modalities. Gain a balanced and thorough understanding of the healing properties of chives.

Parts Most Frequently Used: Stalk, Bud, Flower

Flavors/Temps: Pungent, Acrid, Slightly Bitter, Warm

Caution: Considered safe. Chives are not generally considered to be an allergenic substance, but eating large amounts may upset your stomach.

Key Constituents: Choline, Sulfur, Allyl Sulfide, Allicin, Quercetin, Carotenes (including Lutein and Zeaxanthin), Protein, Iron, Potassium, Calcium, Copper, Manganese, Selenium, Zinc, Phosphorus, Magnesium, Fiber, Folate, Niacin, Thiamine, Vitamin A, Vitamin C, Vitamin K

History/Folklore: Chives have been used for over 5,000 years with common chives, Allium schoenoprasum, being cultivated in Europe starting in the 5th century or early Middle Ages. They have similar medicinal properties as garlic, though they are not as potent. The allyl sulfides found in chives have antibacterial properties that can help eliminate a wide range of bacteria, particularly in the Salmonella family. They also increase the nutrient uptake in your gut.

Chinese chives, A. tuberosum, are characterized by their unique garlic flavor, white flowers, and flat leaves. Common chives have long hollow leaves or stalks and lavender flowers, with a more oniony flavor.

A Roman poet said that “He who bears chives on his breath, is safe from being kissed to death.” The Romans believed that chives could relieve pain from sunburn and sore throat. They also used it for its mild diuretic properties.

In the 19th century, Dutch farmers fed chives to their cattle to give their milk a different taste.

Early colonists to America brought chives with them to use for medicinal purposes.

The meaning of the word ‘chives’ derives from the Latin word ‘cepa’ meaning onion.

The compound allicin, found in chives is known to reduce LDL (“bad’) cholesterol and lower blood pressure. Combined with chive’s potassium content, which has powerful vasodilatory effects, chives become an effective promoter of heart health. Allicin releases nitric oxide, reducing the stiffness in blood vessels and helping to improve blood pressure.

The unopened flower buds can be dried and ground into a spice.

In China, chives bulbs (Xie Bai) are also used medicinally. They are considered pungent, bitter, and warming. They Unblock Yang, Disperse Cold Phlegm, Direct Qi Downward, and Eliminate Stagnation. They are used for treating chest pain, angina, upper back pain, cough, wheezing, and diarrhea.

Chives are often used to flavor food. They have a mild, oniony flavor that makes a wonderful garnish on foods and in salads.

Chives can be frozen, but chefs generally prefer fresh cut chives. As they are readily available year round, freezing them may not matter.

Planted in your garden chives help prevent soil erosion and make wonderful companion plants as well as attracting bees, butterflies and birds.