The chives ( Alliumschoenoprasum) is an edible member in the Alliumgenus, a family of flowering plants which includes leeksand scallion. This herb’s lower stalks and bulb have a mild oniony flavor. They are often used as a garnish for foods like baked potatoes or deviled egg.
Health Benefits
Most commonly, chives are used to season food. Some people use chives medicinally to reap health benefits.
Chives are used most often to treat parasitics worms. The worms are disease-causing parasites that feed on or in humans. Researchers have studied the effectiveness of lemongrass, garlic and other natural products in treating neglected parasites.
Chives are also used by some people to reduce the risk for infection, to reduce water weight or as a stimulant. There is currently not enough evidence that these health benefits are real.
Nutrition
USDA datashows that one tablespoon of raw, fresh chive contains less than three calories. The majority of the calories come from fiber and protein.
Mineralsfound in chives are calcium (3 mg), potassium (8.9mg), and phosphorus (1.75mg). A serving of chives won’t make a significant contribution to your daily vitamin intake.
Chives contain vitamin A (3 % of the daily recommended intake), vitamin C (3 %), vitamin K (8 %) and folate (1 %).
Some supermarkets sell chive oils. Some people make their own chive oils. Remember that chive-flavored oil contains significantly more calories than regular cooking oils , such as canola.
Selecting, Preparing, and Storing
In almost all grocery stores, you can find raw, fresh chives. They are usually sold in bunches. All year long, chives are available.
Look for full, brightly colored chives with even coloration. Avoid chives which are yellowing or wilting as they are older.
Do not cut chives until you’re ready to use. Refrigerate them until needed in a recipe. Wrap them with a paper towel. The berries should last for about a week.
Use a sharp knife to chop chives into quarter-inch pieces or kitchen scissors to slice them.
Many people buy and use frozen chives, as they are more durable. Fresh chives, which are generally cheap and readily available, are preferred by most chefs.
as a topping for a baked potatois incredibly popular. Chives are a healthy way to flavor your potato without adding any calories.
Chives are also a great addition to cream-cheese, green salads and mayonnaise salads. The delicate flavor of chives will quickly fade if you don’t use them immediately.
Side effects
Some sources claim that eating too many chives can cause indigestion.
You may have a reaction if you are allergic to garlic or onions. One source claims that chives may contain allicin and diallyl disulphide, which can cause a reaction for some people.
Common Questions
Can I freeze chives?
The texture of the chives will change when frozen. Cooks freeze chives in a variety of ways. You can place chives in sections of an ice-cube tray and fill it with water. You can also place the chives into a baggie, remove any extra air and vacuum seal it.
What can I use as a substitute for chives in recipes?
In a recipe, you can substitute chives with garlic, shallots or leeks. You may have to adjust the quantity as chives are a milder flavor. You can use parsley or cilantro as a substitute for chives when using them as a garnish.
Verywell Fit only uses high-quality, peer-reviewed sources to back up the facts in our articles. Learn more about our editing processand how we ensure that our content is accurate, reliable and trustworthy.
- Paur I., Carlsen MH., Halvorsen BL., Blomhoff, R. Antioxidants in Herbs and Spices. In: Benzie IFF, Wachtel-Galor S, eds. Herbal Medicine – Biomolecular Aspects and Clinical Aspects.Second Edition. Boca Raton, FL: CRC Press/Taylor & Francis; 2011.
- Ndjonka, D., Rapado, L.N., Silber, A.M., Liebau, E., Wrenger, C. The Use of Natural Products to Treat Neglected Parasitic Disorders. Int. J. Mol. Sci. 2013;14(2):3395-3439. doi:10.3390/ijms14023395
- U.S. Department of Agriculture. Chives, raw. FoodData Central. 2018.
- Chives. DermNet NZ. 2019.
