Chives (Allium schoenoprasum)
OriginThe rushes from the riverbank
Schoenoprasum is composed of Greek Schoinos (rush) and prason (Leek) together: „rush leek“.
Wild chives grow in large parts of the northern hemisphere, in Central Europe primarily on riverbanks, in damp meadows, and in the Alps up to altitudes of over 2000 meters. They were already cultivated in monastery gardens in the Middle Ages, and to this day they belong in every farm garden.
This perennial plant is one of the first herbs to sprout in spring and can be cut repeatedly throughout the summer. In early summer, it produces round, purple flower heads that are loved by bees and bumblebees. Most chives sold commercially are grown domestically.
To useWhat chives do for you
100 g of fresh chives provide approximately 60 mg. Vitamin C, approximately 200 µg Vitamin K and about 100 µg Folate, It also contains carotenoids, potassium, and calcium – all in about 30 kcal. Realistically, however, one only eats one or two tablespoons, or 5 to 10 g. This provides a significant amount of vitamin K; the other nutrients remain small.
Like onions and garlic, chives contain Sulfur compounds, These compounds are formed when chives are cut from precursors and are responsible for their pungency. Laboratory studies show antimicrobial and antioxidant properties; observational studies link a high consumption of allium vegetables overall with a lower risk of some gastrointestinal cancers. There are no reliable studies on chives alone in humans.
Its true value lies in the kitchen: chives add flavor to quark, eggs, potatoes, and soups without much salt. People who regularly eat fresh herbs usually also eat more vegetables.
IngredientsThis is what's in chives
Chives contain vitamin C, vitamin K, folate, beta-carotene and lutein, potassium, calcium, iron, fiber, sulfur-containing precursors (alk(en)ylcysteine sulfoxides) which form volatile sulfides when cut, as well as flavonoids such as kaempferol and quercetin.
The sulfur compounds and vitamin C are sensitive to heat and air. Therefore, cut chives lose their aroma and vitamins within a short time.
Enhanced combinationsWhat makes chives stronger
Chives like it cool, fresh and creamy.
The classic: herb quark.
Simple and satisfying.
Sprinkle it on top only at the end.
It helps with vitamin K and carotenoids.
Spring salad.
For Frankfurt Green Sauce and similar dishes.
What contradicts itselfIt's best to avoid these combinations.
It turns grey, bitter, and loses vitamins.
It crushes the tubes - better to cut them with scissors.
The aroma dissipates within hours.
It barely tastes good anymore - better to freeze it.
Keep the quantity consistent.
Young leaves of poisonous plants can resemble each other.
In the kitchenWhere he belongs
- herb quarkWith boiled potatoes and linseed oil.
- chive breadButtered bread with fresh rolls.
- scrambled eggsFinally, about that.
- Green sauceFrankfurt style with seven herbs.
- potato saladSwabian with broth.
- SoupsFor clear broth and potato soup.
- Cucumber saladWith yogurt dressing.
- Herb butterWith parsley and garlic.
- Flower vinegarPurple flowers in white wine vinegar.
- Salad decorationFlowers plucked into individual rosettes.
As a home remedyChive quark as a spring tonic
chive quark
- Stir 250g of low-fat quark with 3 to 4 tablespoons of milk or mineral water until smooth.
- Wash a bunch of chives, shake them dry and finely chop them with scissors.
- Stir in chives, a pinch of salt, some pepper and 1 tablespoon of linseed oil.
- Grate some radishes if desired and add them.
- Eat fresh with boiled potatoes or on wholemeal bread.
A light, protein-rich meal in spring, when the appetite for fresh food increases. Quark provides protein and calcium, chives vitamin K and flavor, and flaxseed oil plant-based omega-3. A "treatment" in the sense of maintaining a good habit, not a detox.
One serving per meal, preferably several times a week. Best freshly prepared; keep refrigerated for no more than one day.
Ayurveda & TCMWhat the old systems say
Ayurveda
Chives are not specifically described in classical Ayurveda. Like other types of allium, they are considered pungent and warming, stimulating digestion – good for Kapha and Vata, but in moderation for Pitta.
Traditional Chinese Medicine
In Traditional Chinese Medicine (TCM), the related chives (Chive) are particularly important (Allium tuberosum, JiucaiChives are used in a pungent and warming way, and are said to strengthen kidney yang and stimulate digestion. Western TCM nutritional theory classifies our chives similarly.
Warning noticesWhen you should be careful
Please note
- Blood thinners: Those taking vitamin K antagonists such as phenprocoumon (Marcumar) should not suddenly change large amounts of chives - the usual amount used is unproblematic.
- Digestion: People with irritable bowel syndrome may experience bloating due to their fructan content; test small amounts first.
- Allergy: Cross-reactions with onion, garlic and leeks are rare.
- Wild collection: Only collect wild chives if you are certain of their identification; they are protected in nature reserves.
- Hygiene: Wash fresh herbs thoroughly, especially if you are pregnant or have a weakened immune system.
This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.
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SourcesWhat is this based on?
- USDA FoodData Central: Chives, raw.
- Singh V et al. Allium schoenoprasum L.: a review of phytochemistry, pharmacology and future directions. Natural Product Research 2018; 32(18): 2202–2216.
- Nicastro HL et al. Garlic and onions: their cancer prevention properties. Cancer Prevention Research 2015; 8(3): 181–189.
- German Nutrition Society (DGE): Reference values for nutrient intake - Vitamin K.
- Federal Centre for Nutrition (BZfE): Kitchen classic chives: It's better to slice than chop.
