Chives are native to Europe, Asia, and North America. They are commonly used as cooking herbs to give a mild onion flavor to many foods, including salads, soups, vegetables, and sauces. Chives (Allium schoenoprasum) belong to the Liliaceae family, although they are sometimes grouped together with the onion family (Alliaceae).
Allium herbs such as Chinese chives, garlic, and onion contain the element sulfur, resulting in the strong smell of these herbs.
Chives and members of the onion family have been used for many centuries for their flavoring value in food and for their medicinal properties, including relief from sunburn and sore throat.
Chives may have antibacterial, antifungal, antiviral, and some anticancer effects. Studies have found a possible link between the consumption of Allium vegetables, including chives, and a reduced risk of prostate cancer.
At this time, there is not enough evidence supporting the use of chives for any medical condition.
Alba, alliinase, Allium tuberosum, allyl methyl disulfide, anthocyanins, biogenic amines, blue spear, carotenoids, Chinese chive, curly mauve, diallyl sulfides, ferulic acid, he (Vietnamese), kaempferol glycosides, Liliaceae (family), linoleic acid, mannose-binding lectin, marsha, methiin, methyl allyl disulfide, onion, palmitic acid, p-coumaric acid, serine acetyltransferase sulfoquinovosyl diacylglycerol, siu heung (Chinese), snowcap, sulfur, sulfur-containing compounds, sulphur, tsung (Chinese).
These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.
A Chinese study linked consumption of