In many parts of China, there is a custom called "Biting the Spring" (咬春) on the day of Lichun (Start of Spring). This involves eating fresh spring vegetables to prevent illness and welcome the new year. Eating seasonal vegetables in spring is highly beneficial for boosting the body's immunity and preventing diseases.
Chive Pocket
For "Biting the Spring," eating chives is a great choice. They are warm in nature and nourishing.
According to Traditional Chinese Medicine (TCM), chives are sweet and pungent in taste, and warm in nature. They are considered non-toxic and can warm the middle jiao, promote the descent of qi, invigorate blood to dispel stasis, and warm the kidneys to strengthen yang. The ancient herbal text, "Ben Shi Yi Yi" (本草拾遗), states that chives "warm the middle jiao, promote qi descent, tonify deficiency, harmonize the organs, improve appetite, benefit yang, stop diarrhea and dysentery, and relieve cold abdominal pain," all of which are achieved by boiling and eating them. The term "benefit yang" is often cited as a key basis for chives' reputation for strengthening yang. However, interpreting this "yang" as specifically enhancing male function might be a bit of a stretch. Nevertheless, for spring health preservation, which focuses on nourishing yang, the warming nature of chives perfectly aligns with the principles of a healthy spring diet.
From a nutritional perspective, chives are rich in vitamins and dietary fiber. Every 100 grams of chives contains 1.5 grams of fiber, which is more than in green onions or celery. This can promote intestinal peristalsis, prevent colorectal cancer, and reduce the absorption of cholesterol, thereby helping to prevent and treat diseases like arteriosclerosis and coronary heart disease. However, chives are not something that should be eaten in excess. Modern medicine suggests that people with yang hyperactivity and heat-related conditions should avoid them. The coarse fiber in chives is not easily digested, so consuming too much at once can irritate the intestinal wall and often lead to diarrhea. It is best to limit the intake to 100-200 grams per meal, with a maximum of 400 grams.
3 Tips for Handling Chives
Cleaning: The base of chives often has a lot of sand and is the hardest part to clean. It's best to snip off the root end and soak the chives in salt water for a while before washing.
Blanching: First, place the root ends in boiling water (with a few drops of oil) to blanch them for a moment, then add the rest of the chives. Once they turn a vibrant green, remove them and plunge them into cold water.
Preservation: After tying the chives into a bundle, wrap them with a large cabbage leaf and store them in a cool, shaded place to keep them fresh for up to a week.
Recommended Chive Recipe: Stir-fried Chives with Eggs
Prepare chives and two eggs. Beat the eggs in a bowl and add a pinch of salt. Wash the chives and cut them into even pieces. Heat oil in a wok, pour in the beaten eggs, and scramble until set. Remove the eggs from the wok and set aside. Add more oil to the wok, stir-fry the chives for a short while, then add the scrambled eggs back in. Season with a little more salt, stir-fry briefly, and then serve.
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