Chive

It is a perennial onion-like plant whose pungent grass- like leaves are commonly used for flavouring salads, soups, cheese and omelettes, The chive, known technically as Allium schoenopram, belongs to the Amaryllis family (Amarylidaceae). It grows in thick tufts and produces small oval bulbs. Its small purplish flowers are borne in clusters but they produce few seeds. Consequently the plant is propagated by division of tufts. The chive is usually cultivated in Europe. In the United States, it is cultivated to a limited extent. It is not grown in India.

In commercial plantings, the chive is harvested divided into clumps which are placed in small clay pots and the old leaves are cut off. When new leaves form, the pots are crated and marketed. The consumer then grows the plant at home, cutting off leaves as needed. The chive is a rich source of vitamin C and minerals.

Benefit and uses of Chive.

• Chives are rich in vitamin A and C, as well as trace amounts of sulfur and iron, both needed by the body.
• Pick chives stems from the base and use fresh in egg, chicken and vegetable dishes and in soups and sauces. Freeze in iceblocks or make into chive butter to preserve them.
• The chives sulfur compounds are actually beneficial for blood circulation, and for the respiratory and digestive systems.
• Chevies alliums can be used for control of high blood pressure, but it takes a fairly large quantity, and the larger members of the Allium family are better sources than Chives for this purpose.