Provide only small amounts of vitamins, minerals and phytonutrients (from garnishing dishes with chives), but they add to the overall health of meals. High vitamin K, A and C content by weight. Vitamins A and C have antioxidant properties that help rid body of damaging free radicals. Vitamin K helps build bone and form blood clots. Some suggest they have antibiotic action, aid digestion, improve blood flow and stimulate appetite. Research still young on this member of the onion family, but more study may reveal potentially great benefits.
Vitamin and Mineral Content
Vitamins – K, A, C and B9 (Folate)
Minerals – Manganese
Much more research needed. Thus far, researchers say eating chives regularly may reduce risk of prostate cancer. Chives may be as beneficial as its cousins in the Allium family (onions, garlic, leeks, shallots and scallions).
How to Grow
A great addition to the garden. Useful as ornamental piece along borders or inside garden. Nice flower blooms. Take well to containers, too. Hardy perennial herb tolerant of both sun and shade. Only soil preference is keep it moist. The pH can vary and chives will still thrive. Sow seeds in early spring spaced 12 inches apart. Or separate already-developed plants and replant 12 inches apart in early spring or fall. Keep them watered and watch them grow. Every three years or so, dig up the groups, divide in half, and replant in fresh soil. If you don’t want to move, dig them up and plant temporarily in a pot or unused section of soil. Rework the original soil and amend with compost or planting mix. Then replant back in for another few years. Chives are stimulated to re-grow quickly when cut, so cut down to about half inch above ground as needed. Remove weeds as soon as noticed. Or lay down layer of mulch.
No specific or common pests that damage them. If problem occurs, consult local nursery for treatment.
Chives store well frozen, but not as well as dry herbs. Lose much of their flavor when stored. If they become woody, trim down to about an inch above ground.