Other names for Chive
allium schoenoprasum ring extract, dry, raw
certified organic chive (allium schoenoprasum) dried rings liquid extract
certified organic chive extract
chive
chive extract
chive extract, dry
chive leaf extract
chive, powder
chive ring extract, dry, raw
chive rings extract, dry
chives
Chinese Chive
Synopsis of Chive
History
Chive (Allium schoenoprasum) has a long-standing history in culinary and medicinal traditions, particularly across Europe, Asia, and North America. As a member of the Allium family—alongside garlic and onion—chive has been cherished not only for its delicate flavor but also for its beneficial properties. Historical records from ancient Greece and China suggest chive was used to support digestive health, stimulate appetite, and promote overall vitality. Folk remedies often involved the application of chive leaves or juice to wounds and insect bites, capitalizing on its mild antiseptic qualities.
Chive has also been valued for its mild diuretic effects, helping to support kidney function and fluid balance. In traditional Russian herbal medicine, chive infusions were used to address colds and respiratory complaints, while European herbalists recommended it to ease muscle stiffness and joint discomfort. Its high content of vitamins A and C, along with antioxidants, contributed to its reputation as a restorative herb that could support immune function and enhance overall well-being.
In herbal combinations, chive is frequently paired with other Alliums such as garlic, as well as with parsley, dill, and mint, to create tonics and teas that support circulatory and digestive health. Its gentle action and pleasing taste make it a versatile addition to herbal blends, allowing practitioners to harness its benefits without overpowering other botanicals. Overall, chive’s historical and ongoing contributions to natural health are notable, offering a gentle, nourishing approach to wellness that continues to be appreciated in nutritional products today.
Traditional and scientific validation
Chive (Allium schoenoprasum) is a perennial herb widely valued for its culinary and nutritional properties. Historically, chives have been utilized in traditional medicine across various cultures, often praised for their potential antimicrobial, digestive, and cardiovascular benefits. These uses are largely attributed to the plant's rich content of vitamins (notably vitamin K, C, and A), minerals, and bioactive compounds such as flavonoids, saponins, and sulfur-containing compounds similar to those found in garlic and onions.
Scientific interest in chives has increased, with several laboratory studies suggesting that extracts from chives may exhibit antioxidant, anti-inflammatory, and mild antimicrobial activities. For example, in vitro research has demonstrated that chive extracts can inhibit the growth of certain bacterial strains and may support cellular antioxidant defenses. Additionally, the presence of allicin and other organosulfur compounds in chives has been linked to potential cardiovascular benefits, such as promoting healthy blood vessels and supporting normal blood pressure.
Despite these promising findings, clinical studies specifically investigating the effects of chives in humans are limited, and much of the current evidence is extrapolated from studies on related Allium species. As such, while chives are a nutritious and flavorful addition to foods and nutritional products, more rigorous human research is needed to substantiate their health benefits fully. Nonetheless, their inclusion in nutritional formulations can contribute valuable phytonutrients and enhance dietary variety, supporting overall well-being.
Chive is used for these health conditions
Appetite (deficient) (Traditional)
Colds (general) (Traditional)
Digestion (poor) (Traditional)
Hypertension (Traditional)
Indigestion (Traditional)
Wounds and Sores (Traditional)
Chive is used to support these body systems
Circulatory System (Traditional)
Digestive System (Traditional)
Gastrointestinal Tract (Traditional)
Stomach (Traditional)
