The Ultimate Superfood: A Vegetable Praised by Ancient Texts for its Superior Benefits.

The Ancient Superfood: A Vegetable Praised in Traditional Texts

Ancient texts, such as the Yellow Emperor’s Inner Classic (Huangdi Neijing), offer insights into the nutritional and medicinal value of this humble vegetable. The book advises, “Nourish the Yang in spring and summer”, suggesting that consuming certain foods can help boost and balance our energy levels during these seasons. One such food is chives, which our ancestors believed to be a powerful tonic for the body and a preventative measure against illness.

Another classic text, Shí Di Bencao (Ten Volume Herbology), states: “Chives are the warmest and most beneficial to humans and should be eaten regularly”. Not just the leaves and stems, but even the bulbs of chives offer a plethora of advantages. According to the Book of Rites (Liji), chive bulbs are exceptionally effective in treating nocturnal emissions and back pain.

Chives have a pungent, slightly sour, and spicy taste with a warm nature. They are known to support kidney function, boost Yang, warm the middle burner, promote Qi circulation, invigorate the blood, detoxify, stanch bleeding, and dissolve phlegm. Traditional medical texts, including Nam Duoc Than Hieu by Tuệ Tĩnh, feature numerous formulas that utilize chives for their therapeutic properties.

The Many Benefits of Chives

Modern science has revealed that chives are a good source of protein, carbohydrates, vitamins A and C, calcium, phosphorus, and dietary fiber. The seeds contain alkaloids and saponins, which have various health benefits. The fiber in chives helps improve insulin sensitivity, leading to reduced blood sugar and cholesterol levels, and protects against atherosclerosis and pancreatic disorders.

Chives have also been found to contain substances similar to antibiotics, making them effective in treating respiratory and gastrointestinal issues in children. A concoction of chive juice with a touch of rock sugar is a traditional remedy for infections in the digestive tract, especially for gut-related ailments.

Folk wisdom suggests that a handful of fresh chives, chopped and mixed with a little rock sugar, steamed or double-boiled, and given to children can quickly alleviate coughs, colds, and fevers. Fresh chives are recommended for optimal results.

For those with hypertension and high cholesterol, chives are a natural solution. The allicin in chive leaves helps lower blood pressure and inhibits cholesterol production in the body. As such, chives are often used to naturally reduce blood pressure and clear out excess cholesterol.

Recent studies have also indicated that chives contain flavonoids, which possess cancer-fighting properties, particularly against gastrointestinal cancers such as stomach and colorectal cancer. Flavonoids also help regulate blood pressure and strengthen blood vessels, reducing the risk of stroke.

The antibacterial and antifungal properties of chives make them excellent for skin health and treating skin infections. Chives can be used topically to expedite wound healing, similar to healing ointments.

Lastly, chives are rich in vitamin K, which is essential for bone health and can help reduce the risk of osteoporosis, according to Dr. Vũ.

Precautions When Consuming Chives

Chives are believed to have the most significant medicinal properties during spring. However, it is important to note that chives should not be consumed with honey or water buffalo meat, as these combinations are considered incompatible.

Individuals with conditions characterized by Yin deficiency with Yang excess and digestive heat should refrain from long-term consumption of chives.‎

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