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Chives
(Allium schoenoprasum)
Parts
Used: Mostly fresh Chives (the above ground
parts) are used as drying does cause flavor loss. It
is best picked before it flowers.
General
Medicinal Uses: The historical (untested) use of
Allium
schoenoprasum was to expel worms and intestinal parasites,
and as a mild antiseptic.
General
Folklore: This herb quickly gained the
reputation of chasing away evil spirits and disease. For this
reason is was planted outside the windows of young children and brought
indoors to the kitchen. It was not uncommon to see Chive
bundles hanging from ceilings and tied to bedposts.
General
Culinary Uses: Rush Leeks are suited best to
cheese, eggs, pasta, and potatoes or with anything that doesn’t over
power their delicate taste. They are best if used
fresh. Cooking takes away a lot of their flavor so add them
last.
Alternate
Common Names: Cive, Cive Garlic, Civet, Rush
Leeks, Sweth
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Gender:
Male
Planet:
Mars
Element:
Fire
Astrological:
Scorpio
Specific
Warnings: Large quantities of Chive can cause
sever stomach irritation.
Identification:
The Lily Family - Liliaceae
The
flower is globe like with numerous florets - from white, through pink,
to pale lavender with a dark middle stripe. The many petals
are
lanceolate-ovate and acutely or sharply pointed. The sheath
of
the flower has 2 or 3 flaps. The flaps are broad-ovate and
shorter than the flower itself; white to reddish. The
perianth
(the floral structure comprised of the calyx and corolla especially
when the two whorls are fused) surrounds the capsule like a
balloon. Blooms April - May
The leaves are grass like,
sharply pointed, hallow, and grow in clumps from an incomplete
bulb. They reach 1 - 2 feet (to 60 cm). To the
untrained
eye they can be misidentified as wild onion. However, they
do
not have the strong onion scent. They are a little elastic,
and
gray to gray-green. I’ve never seen a gray variety.
Where
Found: Rush Leeks grow wild in almost all temperate regions
of
Europe and North America. I know of some pretty huge patches
in
forests around me.
Cultivation:
Chive is a
perennial and one of the most grown windowsill herbs. It
thrives
in bright light, but not direct sun. It is often grown close
to
homes, in moist soil, as a wonderful - pick it and use it -
herb.
In the forests you will most always find it growing in the moist areas
close to a creek or stream - again in bright, but indirect light.
One text states that Allium
schoenoprasum originated in Siberia. Another
says China.
It
takes 10 - 14 days for Chive seeds to germinate and they do best in
soil temperatures of 60 to 70 degrees. You can also divide
the
roots of larger plants in the fall. Although they like moist
soil
it must also be aerated and drain well.
Here’s
an odd fact - they actually do best if you cut them down to 3 - 4
inches
tall, 3 - 4 times during the growing season. I noticed this
one
year when I was really enjoying them. It seemed to me
that
the more I loved it and used it, the more it responded. So
now I
make it an absolute practice to cut mine and use them (even if I
freeze them for later).
No matter if your Rush Leeks are in the wild
or in your garden, they burst into your life in early spring and are
one of the welcoming plants that tell you Spring has sprung.
This herb / spice is very popular in both the herb garden and the
flower
garden.
Their showy flowers and clumped like growth makes them a perfect
boarder plant. When planning your flower garden, don’t
forget Allium
schoenoprasum and enjoy their savory flavor as well.
Careful care and harvesting can prolong the harvesting season for as
much as nine months.
Medicinal:
The historical (untested) use of Allium
schoenoprasum was to expel worms
and intestinal parasites, and as a mild antiseptic.
Compounds, as quoted from the PDR:
“Alliins
(alkyl cysteine sulfoxides): in particular, methyl alliin
(S-methyl-L-(+)-cysteine sulfoxide), and pentyl alliin
(S-pentyl-L-(+)-cysteine sulfoxide), as well as their gammglutamyl
conjugates; in the course of cutting up the fresh foliage, the alliins
undergo a transformation (which is triggered by fermentation) into the
so-called alliaceous oils, e.g., dimethyl-disulfide-mono-S-oxide.”
Allium
schoenoprasum,
fresh
raw - 100 grams (and that’s a lot)
Vitamin A(IU) 4353
Vitamin A (microg retinol activity equivalents) 218
Vitamin B6 (mg) 0.138
Niacin (mg) 0.647
Riboflavin (mg) 0.115
Thiamine (mg) 0.078
Vitamin C (mg) 58.1
Vitamin E (mg) 0.21
Vitamin K (mg) 212.7
Calcium (mg) 92
Copper (mg) 0.157
Iron (mg) 1.6
Manganese (mg) 0.373
Magnesium (mg) 42
Phosphorus (mg) 58
Potassium (mg) 296
Selenium (microg) 0.9
Sodium (mg) 3
Zinc (mg) 0.56 |
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As quoted by Doctor James A. Duke, Ph.D. in the Green Pharmacy:
“Along with their
cousins garlic, leeks and onions, chives help prevent cancer and treat
high blood pressure.”
Chinese medicine suggests Allium
schoenoprasum be used for colds, flu, and lung congestion.
Historical
use was for digestion. It is thought that, because of the
iron
present, that this would be a good herb to help prevent
anemia by iron deficiency. However a person would be hard
pressed
to eat enough Rush Leeks to make a difference. I would
suggest
that
they should become one of MANY foods that can assist in this matter.
| Digestive Aid |
Whenever you are serving a dish that
is
high in fats, consider also serving a salad that has fresh Chives added.
Even
chewing one fresh stalk will aid the digestion of a fatty
meal. Don’t worry, the scent on your breath doesn’t really
last that
long.
Adding the Lavender Chive Blossom Vinegar to a salad will also aid the
digestion. |
In
all places that suggest the use of Chives - it is suggested that they
be used fresh, often simply added to salads or other foods.
Aromatherapy:
I have not yet found information on Aromatherapy for Allium
schoenoprasum.
History, Folklore, and Magical
Belief: If harvesting for magical use harvest
close to noon, on a Tuesday.
I
had to giggle at this description from Culpeper’s Complete Herbal
because you’ll find me chomping on a blade every time I run
across them:
“They are indeed a
kind of leeks, hot and dry in the forth degree, and so under the
dominion of Mars. If they be eaten raw (I do not mean raw
opposite to roasted or boiled, but raw opposite to chemical
preparation) they send up very hurtful vapours to the brain, causing
troublesome sleep and spoiling the eyesight; yet of them, prepared by
the act of the alchymist, may be made an excellent remedy for the
stoppage of urine.”
A story is told that during the
approach of Alexander the Great (356 - 323 B.C.) the people of Siberia
appealed to him (in honor of his upcoming marriage to Princess Roxana)
with their only treasure - Allium
schoenoprasum
- because it was believed to be an aphrodisiac. The belief
that this herb is an aphrodisiac remained in place until the 19th
century. So, the next time you think of adding Chives to
cottage
cheese, think about who will be eating it (grin).
Quoted by Marcus Valerius Martialis, circa A.D. 100:
“He who bears chives on
his breath - Is safe from being kissed to death.”
Here’s an interesting one:
I
read that a potion made of the flowers was supposed to give an evil
Sorcerer the power to breath fire. How to make this said
potion
was not shared. I would venture a bet that whomever tried
this
probably felt like they were breathing fire (complete with an upset
tummy after).
This herb quickly gained the reputation of chasing
away evil spirits and disease. For this reason is was planted
outside the windows of young children and brought indoors to the
kitchen. It was not uncommon to see Chive bundles hanging
from
ceilings and tied to bedposts.
| Repelling Evil Spirits |
If you are feeling like evil spirits
are
just nagging at you. Go for a walk in the woods, with
intention to locate wild Allium
schoenoprasum. When you find a patch of
them sit down and tell them what seems to be bothering you - and
then ask for it’s protective assistance. If you feel the
Chives have heard you and are willing to help you, gather one fresh
stalk and slowly chew on it until you’ve eaten the entire thing.
If you feel your home is beset by evil spirits plant 13 clumps - evenly
- around the foundation of your home. |
| Chive Protection Bundles |
| For Chive Protection Bundles gather
your
fresh Allium
schoenoprasum (13 stalks) on a Tuesday, bind them together
with a cotton
string and hang them where you feel they will do the most good in
expelling negativity. |
Chive flowers dry very well
retaining much of their color and are often used in dried flower
arrangements. In addition a small bouquet of dried Chive
flowers
were found in young children’s rooms to protect from evil spirits.
Culinary:
I have to admit; fresh Chives are SO MUCH better than
dried. I am glad they have a long growing season.
To
prolong my use of this herb I prefer to freeze, rather than
dry. However, I do dry some (and remember that I
need to add about 2 - 3 times more of dried over fresh). You
can
also find this herb in a freezed dried form - because I personally
don't trust this process (okay, it's a quirk) I don't buy the freeze
dried.
| Freezing Chives |
Gather your Rush Leeks early in the
morning
(when they are strongest) and chop them up right away.
Pat them with a paper towel to remove any excess moisture.
Transfer them to a freezer container, and freeze.
Generally they will remain rather loose in their frozen state and can
be used right from the freezer as they thaw very quickly. |
My
fondest memory of Chives comes from my Grandmother’s garden (actually,
next to her house). This was the first treat of fresh that
we’d
have. She would lovingly cut the first batch and mix them
into
cottage cheese. To me, this was better than Ice
Cream. I’m
sure this feeling came from the love that she put into them, but to
this day my first taste of Allium
schoenoprasum, every year, has to be in cottage
cheese.
| Grandma’s Chives &
Cottage Cheese |
You hardly need a recipe for this
one,
but because of my fond memory of this I decided to include it.
3 tablespoons finely chopped fresh Chives
1 large container of large curd Cottage Cheese.
Stir the Rush Leeks into the Cottage Cheese, return to the original
container and store in the refrigerator over night. Serve the
following day. This will last in the refrigerator as long as
normal cottage cheese would. |
Allium
schoenoprasum is suited best to cheese, eggs, pasta, and
potatoes or with anything that doesn’t over power their delicate
taste. Another fun fact is that this herb increases in flavor
-
if
stored in uncooked food - over night. That’s why they are so
much
better in cottage cheese the next day.
Chives
wonderful, magical bite,
only blesses when left over night.
Unknown
| Lavender Chive Blossom Vinegar |
1 pint fresh chive blossoms
1 quart white vinegar.
Place the flowers in a clean wide-mouthed jar. Pour vinegar
over them and stir to release air bubbles. Store (away from
direct sun light) at room temperature for 2 weeks - shaking it every
time you pass it. After the two weeks strain the flowers away
from the vinegar (make sure and get all little pieces out) and transfer
to a pretty bottle. This should be kept out of the sun and
stored at room temperature.
This should be made every year as the pretty lavender color does fade
with time. Not only is this pretty - it’s also
tasty. Use this as a vinegar salad dressing. Or
combine with Chive Oil (see below) for an oil and vinegar dressing. |
| Fines Herbes |
This is a wonderful combination to
make
fresh and freeze for later as well.
Start with equal amounts of:
Chervil
Chive
Parsley
Tarragon
Chop them all together to very tiny pieces with a sharp knife.
When using this add it to your food at the last minute as the
‘goodness’ and flavor tend to cook away very rapidly. |
| Chive Cheese Ball |
8 oz of Cream Cheese
1 cup finely chopped Chives
Roll the Cream Cheese into plum sized balls, roll these in the chopped
herb. These can be individually wrapped and stored in the
refrigerator (remember that the flavor increases over night).
Serve with salads, on hot vegetables or as a spread for breads and
crackers. It also makes a fun party dip for chips. |
| Chive Oil |
Loosely fill a clear jar with
chopped Allium
schoenoprasum, use an unscented oil that has a long shelf
life. Cover
the herbs with the oil and allow to sit, away from all light, for 2
weeks. Shake it every time you pass it. Drain and
taste. If the oils isn’t strong enough go through the process
again. If the oil you decide to use has a short shelf life
you can do this in the refrigerator, however it may take longer than 2
weeks.
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| Chive and Parsley Butter |
2 tablespoons of chopped Chives
2 tablespoons of chopped Parsley
2 sticks butter, slightly softened
The juice from 1 lemon (or about 2 tablespoons)
Salt and black pepper
Beat the herbs into the butter with an electric mixer and then add the
lemon juice and seasoning. Mix until smooth. Chill
before serving. If you want you could mold this into pretty
things for the table or freeze servings in an ice cube tray.
The flavor does intensify over night. |
Sources:
1. A lot of the information shared comes from years of study
and practical use.
2.
PDR for Herbal Medicines - Thomson Physicians' Desk Reference published
by Thomson Medical Economics. Copyright 2000.
3.
National Audubon Society Field guide to North American Wildflowers -
Eastern, by Thieret, Niering, and Olmstead, published by Alfred A.
Knopf, Inc. Copyright 2001.
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Culpeper’s Complete Herbal, by
Nicholas
Culpeper,
published by W. Foulsham & Co. LTD. (no copyright year visible). |
5. The Green Pharmacy, by James A. Duke, Ph.D., published by
Rodale Press, Inc. Copyright 1997.
6. http://www.happyjuicer.com/Nutrition/chives.aspx
7. Herbs, An Illustrated Encyclopedia, by Kathi Keville,
published by Barnes & Noble Books. Copyright 1997.
| 8. |
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Earl Mindell’s Herb Bible, by Earl
Mindell,
R.Ph., Ph.D.,
published by Simon & Schuster Inc. Copyright 1992. |
9. Herbs, by Lesley Bremness, published by Reader’s Digest
Home Handbooks. Copyright 1990.
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All
information, shared on
this web site, is for enjoyment and study only and is NOT meant to
diagnose or treat any medical condition. Only your
health care professional is qualified to diagnose or treat medical
conditions. Do not risk your health! Just because
something is 'natural' does NOT make it safe. Do not, under
any
circumstance, ingest or use herbs in any form
without consulting your Doctor. If you do, you do so
at
your OWN RISK.
Web Site
Content (text, graphics, look and feel) are Copyright Protected © All
Rights Reserved 2009 - 2010, Sandy Marie.
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What I can harvest
and offer is limited by my area and season. The only other supplier I
trust is
Mountain Rose Herbs.
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