With its bright green stalks and vibrant, lavender-pink and spiky flowers, chives are an amazing ornamental plant and herb garden staple. Found fresh in the yard in summer and dried in cupboards in the cooler months of fall and winter, chives hold surprising medicinal and nutritional benefits.
Chives have played a role in medicine and protection for more than 5,000 years. The ancient Romans used chives to relieve sore throats, lower blood pressure, and increase urination. A traditional custom was to use chives in fortune telling and to hang them in the home to ward off disease and evil influences. Planting chives in the dooryard garden brought good luck and prevented evil spirits from entering the house. Traditional Chinese medicine turned to it for coughs, colds, and congestion. In the Middle Ages, it was a popular remedy for depression.
Like onion and garlic, chives contain the active property allicin, giving it similar antimicrobial, antiviral, antifungal, and cholesterol-lowering properties. The plant benefits the digestive system, stimulating appetite and easing the symptoms of indigestion. It contains impressive amounts of vitamin A, a potent antioxidant that helps prevent degenerative diseases such as cancer and heart disease; calcium, magnesium, and vitamin K, which support muscle and bone health; and choline, which aids sleep, learning, and memory. It also provides iron, folate, and high amounts of vitamin C which helps combat viral infections and ease the pain of sore throats as well as skin irritations.
Chives are perennials that are easy to grow and easier to care for. A natural insect repellent thanks to its sulfur content, chives ward off aphids and many other garden pests which is especially useful when planted near vulnerable plants. Expect it to grow to about 12 inches high, with flowers blooming from May through June, but are able to be harvested when they reach about 6 inches. Chives will spread as they grow and get larger each year. Harvest the flowers when they are bright violet-pink.
Chives are best used fresh, but storing them is easy. Stand them up in a jar with a small amount of water or keep them in the fridge in a sealable plastic bag. You can also chop chives, place them in an ice cube tray, and cover with olive oil to freeze. Chives blend well with just about anything; I like to chop them and add to any dish that I am looking for a milder flavoring of onion. Add them to any salad or fresh vegetable dish, combine them with butter or soft cheese for a savory spread, or use the edible flowers for flavorful herb vinegar. Heat can destroy the flavor and nutritional benefits, so if adding to a cooked dish, add the chives right at the end of cook time.
Chive Flower Vinegar
Pick chives flowers at their peak when they are bright and have not yet begun to fade.
Lightly crush the flowers to release the flavor.
Fill a glass jar 3/4 full with flowers and cover with either white wine or champagne vinegar, leaving a 1/2 inch space at the top.
Use a plastic lid to cover. Store in a cool, dark place for 2 weeks, shaking occasionally.
Strain, bottle, and store in the fridge where it should last at least 6 months.
Chive Lemon Vinaigrette
Juice of 1 lemon
1 tsp lemon zest
1 clove garlic, finely chopped
1 tsp honey
2 tsp Dijon mustard
1/2 tsp salt
1/8 tsp pepper
1/3 cup olive oil
3 Tbsp fresh chives, chopped
To a bowl, add the lemon zest, lemon juice, garlic, honey, Dijon mustard, salt and pepper.
Whisk until the honey is incorporated and the salt is dissolved.
Slowly add the olive oil, whisking to combine.
Let it sit at room temperature for about 10 minutes to combine all the flavors.
Just before serving, stir in the chives (they will darken as they sit in the vinaigrette).
Serve over salad, grilled or roasted vegetables, etc.
Enjoy!
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