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Like onions, chives is subject to assault from a handful of different diseases and
disorders, including downy mildew, onion smut, and bulb and stem nematode. (These
pests and ailments are described in greater detail in the section on onions.)
Nutrition
For an average male, 100g of chives will provide 30 calories and is very high in calcium
(11.5 percent of daily intake), iron (16 percent), magnesium (12 percent), vitamin A (43
percent), and vitamin C (96.8 percent). 141
Culinary Usage
Chives can be eaten either freshly cut or in the dehydrated form. When frozen, their
flavor can last for several months. They are often used to flavor baked potatoes, soups,
and are often used as a garnish. They can be found year round and are considered a fine
herb in French cuisine.
Medicinal Usage
Similar to other alliums chives exhibit all of the same properties but weaker in
effectiveness. Chives also have similar antibacterial properties to other alliums. See garlic
and onion for medicinal effects.
Chemistry
See garlic and onion.
1 Jones, Henry A. and Louis K. Mann. Onions and Their Allies. London: Leonard Hill [Books] Limited,
1963. 34.
2 “Onion.” Online Etymology Dictionary November 2001. 28 February 2008 .
3 Platt, Ellen Spector. Garlic, Onion, & Other Alliums. Mechanicsburg, PA: Stackpole Books, 2003. 6.
4 Platt. 30.
5 Estes, J.W. “Staple Foods: Domesticated Plants and Animals: Onion.” The Cambridge World History of
Food. Ed. Kenneth F. Kiple and Kriemhild Conee Omelas: Cambridge University Press, 2000. 250.
6 Estes. 250.
7 Jones and Mann. 19-20.
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