Also known as
The chive is the smallest of the onion family and is native to Asia and Europe, and has been used both medicinally and as a culinary ingredient for 5000 years, but not actively cultivated until the middle ages.
Alanine, allyl-mercaptan, beta-carotene, caffeic acid, citric acid, ferulic acid, glutamic acid, glycine, histidine, Isoleucine, kaempferol, malic acid, methionine, niacin, octacosanol, quercetin, thiamine, vitamin C.
The fresh or dried stem, chopped.
Can be used to make teas, but more often used in cooking.
None. For educational purposes only. This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.