Chives (Allium schoenoprasum) is a plant that belongs to the allium family of vegetables. Other plants in this group include shallots, onions, leeks and garlic. Chives share the pungent aroma of these plants, and this is because nutritionally chives is similar to other allium vegetables. Chives is found across most of Europe, North America and Asia, and is a common food in a range of cuisine types. It is the non-woody leafless stem that is used in cooking, and it is often diced and added to dishes for flavour. This is similar to many allium vegetables that are used for their pungent taste to enhance other dishes. The medicinal properties of chives has been compared to those of garlic, but the effects may not be so pronounced. The medicinal effects reflect the nutrition of the plant which include similar organosulfur compounds to other allium vegetables, as well as vitamin A, vitamin C, calcium and iron. The antioxidant capacity of chives is high, and this may explain the anti-inflammatory effects of the plant.
Chives are a useful way to benefit from incorporating allium vegetables in the diet as they can be added to a wide range of dishes as a condiment to enhance taste as well as provide a health benefit.
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