Sweet, mild-onion flavoured chives are fresh top greens of lily family vegetables. The leaves are round and hollow, similar to onions, but smaller in diameter, somewhat appear like grass from the distance. They should not be confused to green onions, which are top greens of young, immature onion plants or scallions, which are top greens of Allium fistulosum (welsh onion). Along with chervil, parsley, and tarragon, they make perfectly balanced quartet of classic French fines herbs (fine herbs).
Botanically, their bright green leave tubules belong to the family of alliaceae, of the genus: Allium. Scientific name: Allium schoenoprasum (common or onion chives).
Chives are small perennial herbs growing in clumps, probably originated from Siberian highlands. The herb grows best in full sun and a well-drained soil. Plants can be grown from seed or divisions of 2 to 3 bulbs. Fully-grown plant reaches about 8-12 inches in height. Trim off the leaves periodically to keep the plant vigorous. In fact, all plantings should be divided every two to three years to prevent over-crowding and diseases. Unlike in onions and garlic, their small underground bulbs have unpleasant taste and not used in cooking. Flower stems, which rise directly from the base, grow slightly taller than leaves and bears small clusters of mauve or purple flower heads.

Some of different cultivars of chives include:

1. Giant Siberian (Allium ledebourianum),

2. Chinese or garlic chives (Allium tuberosum),

3. Siberian garlic types (Allium nutans).

Health benefits

Chives are very low in calories; 100 g of fresh leaves provide just 30 calories. Nonetheless, they contain many noteworthy flavonoid anti-oxidants, plant fibre, minerals, and vitamins that have proven health benefits.

Like in scallions, they contain more plant derived dietary fibre than fellow allium members like onions, shallots, leeks...etc. 100 g fresh leaves provide 2.5 g or 7% of daily-recommended levels of dietary fiber.

Like other allium members, they too possess thio-sulfinites anti-oxidants. Thio-sufinites such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide convert to allicin by enzymatic reaction when its leaves disrupted (crushing, cutting etc). Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.

Alicen also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.

Chives have exceptionally more vitamin A than any other allium family member vegetables.100 g of fresh leaves contain 4353 IU of vitamin-A or 145% of daily recommended levels. In addition, their green leaves have other flavonoid phenolic anti-oxidants such as carotenes, zeaxanthin, and lutein. Together, they help body protect from lung and oral cavity cancers.

They also have some other essential vitamins such as vitamin C and K. In fact, chives are one of the richest sources of vitamin K, slightly more than that of scallions. 100 g of fresh greens provide 212.7 µg or about 177% of daily recommended intake. Vitamin K has potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet helps limiting neuronal damage in the brain; thus, has established role in the treatment of Alzheimer's disease.

Fresh chives are rich source of folates.100 g fresh leaves provide 105 µg or 26% of DRI of folates. Folic acid is essential for DNA synthesis and cell division. Adequate folate levels in the diet during pregnancy may help prevent neural tube defects in the new-born babies.

Furthermore, the leaves are packed with other B-complex vitamins as well as some essential minerals such as copper, iron, manganese, zinc, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin in healthy proportions.

Digestive Issues: The allyl sulphides and other unique organic compounds found in chives deliver similar benefits to the body as garlic, and as such, can effectively ease digestive discomfort. Furthermore, chives have natural antibacterial qualities that can eliminate a wide range of bacteria, particularly those in the salmonella family, which can wreak havoc on your gastrointestinal system. More specifically, chives can increase the nutrient uptake efficiency of your gut, ensuring that you get as many of the nutrients from your food as possible.

Heart Health: One of the most important organic compounds found in chives is allicin, which has recently been linked to reduced levels of “bad” cholesterol in the body and improved heart health. Allicin is also connected to lowering blood pressure; when combined with the vasodilatory effects of the potassium found in chives, this unassuming herb can have a major impact on reducing cardiovascular strain. Furthermore, another organic compound found in chives, quercetin, has been directly connected to lowering cholesterol levels and plaque in the arteries, effectively preventing atherosclerosis and lowering your risk for stroke and heart attacks.

Immune System Booster: Most of the attention gets thrown at the organic compounds in chives, but the traditional nutrients are important too! The high levels of vitamin C found in chives help to boost the efficacy of the immune system by stimulating the production of white blood cells and stimulating the production of collagen, which is an essential component in the creation of new blood vessels, cells, tissues, and muscles.

Bone Health: There is a wide range of vitamins and minerals found in chives, but one of the most important is certainly vitamin K, an essential nutrient that isn’t widely found in many common foods. Vitamin K is very important in the maintenance of bone mineral density and bone integrity. As we age, our bone mineral density begins to drop, leading to conditions like osteoporosis and exacerbating inflammatory conditions like arthritis. High levels of vitamin K, like those found in chives, can help to produce osteocalcin, which is a key part of maintaining mineral density in the bones.

Cancer Prevention: One of the most exciting areas of research for all members of the Allium genus is the role of quercetin in preventing certain types of cancers. Although research is still ongoing, early results show that quercetin can effectively prevent a wide range of cancers, including breast, prostate, colon, lungs, and ovaries. The antioxidant activities of vitamin C and vitamin K contribute to this prevention as well, helping to reduce levels of free radicals in the body that can hasten the spread or appearance of cancerous cells. Zeaxanthin and lutein, two other antioxidant compounds found in chives, have been linked to lower chances of oral cancers.

Vision Health: The carotenes found in chives, namely lutein and zeaxanthin, are directly responsible for reducing oxidative stress in the ocular system and delaying the appearance of cataracts in the eye. They also help to slow or prevent macular degeneration, keeping your eyes healthy well into your old age.

Birth Defects: Another of the essential nutrients in chives, folic acid, is essential for pregnant mothers who want to ensure the health development of their infant. Folic acid prevents neural tube defects in new-born infants, and chives is a rich source of folic acid for conscientious mothers.

Detoxify the Body: Chives have mild diuretic properties, and combined with the other free-radical scavenging and antibacterial qualities, chives are a wonderful way to detoxify the body. By stimulating urination, chives can help the body get rid of excess toxins, salts, water, and even fat, keeping the organ systems running smoothly and clearing out any dangerous substances that could do us harm.

A Final Word of Warning: Chives are not typically considered to be an allergenic substance and very few reports of negative reactions exist. However, an excessive amount of chives, with a high concentration of powerful organic compounds, can cause stomach discomfort. If you are allergic to onions or other members of the Allium genus, consult a medical professional before adding chives to your regular diet.