Benefits And Nutrition Of Garlic Chives (Allium Tuberosum) For Health

Benefits And Nutrition Of Garlic Chives (Allium Tuberosum) For Health


Garlic Chives (Allium Tuberosum)


Garlic Chives (Allium Tuberosum) is known as other name: Chinese Chives, Thai leeks, Chinese Chives, Gow choy, Oriental garlic, Ku Ts'ai, Nira...

Garlic chive (botanical name Allium tuberosum) is also a perennial plant that usually grows to a height of 20 inches (50 cm) and forms an attractive permanent border in the garden.

The leaves of chives are slender, deep green hued and hollow emerging from dense clumps. The leaves are fragrant and have a subtle onion essence. Thin bulbs covered with a whitish film grow in thick masses at the plant base, while the slender roots appear from the bottom of these bulbs.

Benefits And Nutrition Of Garlic Chives (Allium Tuberosum) For Health
Garlic Chives (Allium Tuberosum) Picture

The leaves of garlic chives are plane, firm and light green compared to those of other chives varieties. They have a fragrance and flavor similar to that of mild garlic, accompanied by a fairly sweet tinge. A number of garlic chives varieties turn out some bulbs, while most of them do not produce any bulb, or even if they do produce, the bulbs are very small. Garlic chives proliferate through their rhizomes or stems under the ground that somewhat resemble those of the ordinary bearded iris. The roots of garlic chives appear from under these rhizomes.

Chives also bear petite flowers that appear in round clusters whose color may vary from mauve to rose-purple. These flowers appear at the top of a stalk without any leaf. Chives plants produce flowers during the middle of the spring, while garlic chives bear flowers during the end of the summer. The florets of garlic chives are petite, white-hued and star-shaped appearing in loose bunches.

Chives are related to onions and share many of the same companion plants as its relative. They grow well with beets, carrots, tomatoes, strawberries, potatoes, rhubarb, kohlrabi, parsley, broccoli, cabbage, eggplant, mustard and peppers, and are thought to enhance their flavors and growth intensity. Garlic chives discourage the spread of Japanese beetles, slugs, aphids and cabbage worms, so place them where plants in full sun have a problem with these insect infestations. Garlic chives also repel aphids which are known to be a problem for grapes, so planting these two in the same area is a good idea. Avoid putting garlic chives near asparagus, peas, spinach and beans, as they will compete for similar soil nutrients.

Garlic Chives can be used in soups, stews and sauces, as a garnish and in salad dressings. They are delicious added to scrambled eggs and make great additions to dips. You can sprinle them on boiled or mashed potatoes, or use them to garnish potato salads.

Nutrition Of Garlic Chives (Allium Tuberosum) For Health


Garlic chives major nutrients is Vitamin C, Vitamin B1, Vitamin B2, Niacin, carotene, carbohydrates and minerals. Garlic chives is also rich in cellulose, garlic chives containing 2.5g per 100g of cellulose that the content is higher than leeks and Celery, it can promote intestinal peristalsis, prevent the occurrence of colorectal cancer, while reducing the absorption of cholesterol, play the role of prevention and treatment of diseases, such as atherosclerosis, coronary heart disease.

Benefits And Nutrition Of Garlic Chives (Allium Tuberosum) For Health
Garlic Chives (Allium Tuberosum) Picture

Garlic Chives are high in Vitamin C also rich in vitamins A & B, iron, calcium, sulfur and magnesium. Good tonic herb to take regularly.

Like other members of the garlic and onion family, garlic chives contain a sulphur-rich mustard oil that aids digestion and helps promote the flow of blood.


Benefits Of Garlic Chives (Allium Tuberosum) For Health


In traditional folk medicine chives were employed for treating parasites in the intestines, reinforce the immune system, promote digestion as well as to cure anemia.

Ancient Chinese herbal medicine used garlic chives for a multitude of additional purposes including increasing energy, regulating hemorrhages, helping with ailments of the liver, kidneys and digestive track, and even as the antidote for some poisons. 

The spicy smell of garlic chives have the role of eliminating stasis to activate blood circulation and invigorate the circulation of blood, suitable for traumatic injury, nausea, vomiting, enteritis, chest pain and other symptoms.

Garlic chives contain a lot of vitamins and fiber, can promote gastrointestinal motility, treatment of constipation, prevent colon cancer.

Garlic Chives (Allium Tuberosum) Culinary uses


The young and mild-flavoured leaves of chives may be used to add essence to butter and cheese. In addition, they are used for flavouring soups, sauces, salads, vegetables, meat, poultry, egg preparations and seafood, particularly caviar, salmon and oysters.

Freshly chopped tender chives leaves may be sprinkled over entrees, salads, cold as well as hot soups to garnish them. In fact, no vichyssoise bowl can be served without chives leaves. You may also add chives leaves to extra-virgin olive oil and vinegar.

If you are cooking a dish with chives, you should only add the leaves just during the final five to ten minutes of the cooking process. Exposing the chives leaves to heat for an extended period obliterates their flavour.

Benefits And Nutrition Of Garlic Chives (Allium Tuberosum) For Health
Garlic Chives (Allium Tuberosum) Picture

You may try using chives flowers in cheese, egg and fish preparations or in the form of a garnish. Since the spicy essence of the whole flowering head may be intense, you may break the flower head into separate florets and include them one at a time till you obtain your desired and tolerable flavour.

Garlic chives leaves too may be used in the same way as you would use that of chives. However, garlic chives leaves have a more potent and sharp flavour. If you are using garlic chives leaves in cooking, you should add them to your dishes just prior to serving them, because the flavour of these leaves will be destroyed and they will become chewy if they are cooked for long.

In fact, garlic chive is an essential in Asian culinary. However, in Asian countries people only use the fresh garlic chives leaves, which are usually fried with meat and vegetables. In Japan, garlic chives are a staple in miso soup. The little garlic chives bulbs may also be used in the same way as you use garlic, particularly in dishes that require a further subtle essence compared to genuine garlic.

The flower buds of garlic chives are consumed in the same fashion as those of the chives. The flowering stems too may be employed for seasoning dishes. It is worth mentioning here that chives are often employed commercially in salad dressings, soup mixes, savory dips, cottage cheese as well as sour creams.