Chives (Allium schoenoprasum) have a large growth range, from North America, to Europe and Asia—native to both New and Old Worlds.
Chives are a common herb, its grass-like leaves used in culinary dishes for its mild garlicy/onion flavor world-wide.
The flowers of Chives are also edible and are a pretty and tasty addition to salads.
Chives are also grown for their ornamental value, as a cut or dried flower, and planted in gardens to deter other pests.
Chives have medicinal properties similar to garlic, as they also have enzymes that convert to allicin when crushed, garlic’s famous active constituents.
Chives are a great source of vitamin K, the blood clotting vitamin. They are also sourced of vitamins A and C, folate, choline, calcium, magnesium, potassium, copper, manganese and iron, as well as containing carotenoids and sulfur.
Scientific investigations have found Chives to possess anti-inflammatory, anticancer, antioxidant, antimicrobial, antihelmintic, and hypertensive properties.
In short, not only do Chives contribute to heart health and wellness, but are an excellent source of vitamins and minerals to the diet, easy to grow, and also pretty in the garden.
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*This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.