Chives 韭菜

Chives are a real newcomer and are similar to garlic and wild garlic. It originally comes from Asia and is often added to wok dishes. Its nutrients are similar to those of chives. Just like wild garlic, chives contain allicin. This is responsible for the garlic-like taste. Allicin is a sulfur compound. It is a cleavage product of the amino acid alliin. If the cell walls are destroyed by shedding, enzymes begin to break down alliin into allicin. Allicin has a mild blood thinning and blood pressure lowering effect. It has an antimicrobial effect and can therefore prevent infections. It also has other positive effects on the body, as it has anti-inflammatory and antibiotic effects on the body.

You can either cut the chives into strips and eat them raw or blanch them briefly and then add them to the dish. So that the aroma can develop optimally, the chives should be added to the dish just before serving.

Yes, chives are perennial and can be harvested for years, even in winter.

Chives are also called Chinese garlic. However, it belongs to the allium family. Chives grow like chives, but taste more like garlic. Therefore, chives are in a sense a mixture between chives and garlic.

Chives have a milder taste than garlic. It has the advantage that it does not leave an annoying aftertaste or unpleasant breath.

The chive garlic looks similar to conventional chives. However, the leaves grow taller and wider, up to 80 cm.

Chives can be cultivated alongside other plants. Strawberries, cucumbers, carrots and tomatoes are particularly suitable as neighbors in the vegetable bed. Thyme, savory, dill, sage and oregano are best suited in the herb bed.