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| Allium tuberosum |
 |
| Name |
| Chives |
| Biological
Name |
| Allium schoenoprasum, Allium tuberosum,
Allium schoenoprasum sibericum Liliaceae |
| Other Names |
| Chives, Chinese chives, garlic chives,
Siberian chives |
| Description |
| Chive is a widespread perennial plant,
both cultivated and wild. It grows to a height of 8 to 12 inches from
a small, elongated, bulbous root. The leaves are hollow, cylindrical,
closed at the top and dilated to surround the stem at the bottom.
The otherwise naked stem bears a terminal globose cluster of reddish-blue
or purple flowers in June and July. The fruit is a three-sided black
seed. |
| Parts Used |
| Fresh leaves |
| Remedies
For |
Appetizer, digestive.
Chives help to stimulate appetite and to promote the digestive
processes. The plant also contains iron and arsenic (in harmless
amounts) and may therefore be helpful for anemia.
Used mainly for flavoring and garnishing where a mild onion flavor
is required. High in vitamin C. |
| Dosage |
Always use fresh, and avoid subjecting to heat (such as boiling
with soup). The common method of chopping it fresh and sprinkling
it over food just prior to serving is best. |
| Safety |
| Some herbs are known to react with your
medication. Please consult your physician before starting on any herb. |
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