Chives l Wild Chives l Flowering Onion l Allium schoenoprasum 2
Wild chives, Allium schoenoprasum, is a bulb growing to 0.3 m (1ft) by 0.3 m (1ft in) and hardy to USDA zones 5 to 11. Leaves can be eaten raw, cooked or dried for later use. The leaves have a mild onion flavour and are an excellent addition to mixed salads, they can also be used as a flavouring in soups etc. The leaves are often available from late winter and can continue to produce leaves until early the following winter, especially if they are in a warm, sheltered position. Chives are a good source of sulphur and iron. They can be harvested with the leaves still attached and be used as spring onions. They have a pleasant mild onion flavour. The flowers can be used as a garnish in salads etc. The flowers of this species are rather dry and less desirable than the flowers of many other species. The whole plant has a beneficial effect on the digestive system and the blood circulation. It improves the appetite, is digestive, hypotensive and tonic. It has similar properties to garlic (A. sativum), but in a much milder form, and it is rarely used medicinally.
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