Chives are especially fragrant in spring. The renowned poet Du Fu once wrote in a verse, "Chives cut by night rain, millet cooked with new fire," a scene of leisure that has long been admired by many. Gourmets also say that chives are fragrant in spring, spicy in summer, bitter in autumn, and sweet in winter, with those in spring being the most tender and delicious.
"Bencao Shiyi" mentions: "Chives warm the middle jiao, promote the descent of qi, tonify deficiency, and harmonize the organs... Among vegetables, this is the most warming and beneficial for people, and should be eaten often." Li Shizhen of the Ming Dynasty stated: "Chives, the leaves are warm and the roots are warm, with the same function. Raw, they are pungent and invigorate blood; cooked, they are sweet and tonify the middle... It is the vegetable for the liver." Dr. Hu Yunlian, from the Digestive Department of Internal Medicine at Hubei Provincial Hospital of Traditional Chinese Medicine, told a reporter from Life Times that Traditional Chinese Medicine emphasizes "nourishing yang in spring and summer." Because the spring weather is unpredictable, it is important to protect yang energy. Therefore, one should eat more warming foods such as scallions, ginger, garlic, and chives. Chives, in particular, are an excellent vegetable and medicinal herb for nourishing yang, dispelling yin, and dispersing cold. Furthermore, in spring, the liver's qi tends to become excessive, which can affect the spleen and stomach's digestive functions. The focus of spring health preservation is on nourishing the liver. Eating more chives at this time can strengthen the spleen and stomach qi and also benefit liver function. This is why chives have long been honored as the "number one delicacy of spring."
Regarding how to eat chives, the Hong Kong Ta Kung Pao on March 5th recommended the following methods. Cantonese people enjoy cooking chives with pig's blood. Pig's blood is rich in iron, and the organic iron is easily absorbed by the body. Eating them together has a great effect on replenishing blood. Chives are also known as "yang-raising grass" and thus have the effect of strengthening yang. Chives and wolfberry stir-fried with large shrimp is a yang-boosting delicacy that nourishes the liver and kidneys and benefits qi and blood. Stir-frying chives with pork liver is most suitable for those with insufficient qi and blood, pale complexion, forgetfulness, or insomnia as a supplementary therapeutic food.