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Herbology 101 - Herbal Remedies and Herb Information

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Chives (Allium schoenoprasum)
Photo: Chives (Allium schoenoprasum) A perennial having hollow cylindrical leaves used for seasoning; the smallest edible onion.

A relative of both the onion and garlic, chives prefer full sun to partial shade. Another ideal container herb, they will tolerate a variety of soil conditions, but prefer slightly acidic soil.

Chives grow up to 30cm high; garlic chives will grow to 60cm. The flowers are edible, and add a lovely decorative touch to salads.

Chives are a good source of vitamin A, vitamin C, calcium, and iron, as well as containing trace amounts of sulfur for antibiotic purposes, and seem to lower the levels of lipoproteins in the bloodstream.

The medicinal properties of chives are similar to those of garlic, but weaker; the faint effects in comparison with garlic are probably the main reason for their limited use as a medicinal herb. They also have mild stimulant, diuretic, and antiseptic properties.

Growing chives near rosebushes keeps Japanese Beetles at bay.


WARNING: As chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, although digestive problems may occur following overconsumption.
PET WARNING As with all alliums, cats, dogs, guinea pigs, and other animals should not be allowed to ingest chives in any form, due to toxicity during digestion.

Used for:

  • Circulation
  • Antibiotic

Lore:

Edible Flowers Chive blossoms are a burst of purple or white (depending on the variety) with a garlicky flavour. Add them as a garnish to salads and heartier dishes.

Related studies, articles, and news items


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Disclaimer: This content is provided here for informational purposes only. Do not attempt to self-diagnose or treat. Check with a qualified Health Practitioner before using any herbal treatment. Use of these reference pages signifies acceptance of this notice and our Terms and Condition.

Information on this website is for information purposes only.
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