Chives can have a therapeutic effect on us when we eat them. The medicinal properties of chives are as varied as their uses in the kitchen.
Chives stimulate the appetite and promote good digestion. They can be used to ease stomach upset, clear a stuffy nose, reduce flatulence and prevent bad breath. Combined with a low salt diet, they help lower high blood pressure. Plus, the chive has a mild diuretic effect, as well as some antibacterial properties.
Chives are valued for their many essential minerals, including cardiac friendly potassium, bone strengthening calcium and blood building iron. Unlike most other members of the onion family, chives are high in folic acid, vitamin A and vitamin C. In fact, just 3 ½ ounces of chives supplies enough vitamin C to meet your daily requirements of 60 mg.
Therefore, chives should be routinely added to recipes to help restore vital nutrients lost in our cooking. This herb’s tangy, aromatic taste comes from its high concentration of sulfur compounds and other essential oils, which are partly responsible for its healing properties. In addition, the herb may increase the body’s ability to digest fat. Scientific research shows that chives stimulate the body’s digestion of fat, Eaten regularly, chives may help lower blood cholesterol levels.
The high vitamin C content in chives can help prevent colds. They also speed recovery if a cold develops by helping the body to expel mucus. The sulfurous compounds in chives are natural expectorants.
Always try to keep some fresh chives on hand. If fresh chives are not available, you can freeze them when they are abundant. Frozen chives tend to retain more flavor than dried chives.
