February 19th marks the Rain Water (Yu Shui) solar term. Traditional Chinese Medicine (TCM) experts suggest that in early spring, one should eat early-season chives to boost their immune system. Shi Suofang, Chief Physician of the Respiratory Department at Jiangsu Provincial Hospital of Traditional Chinese Medicine, says that Zhou Yong of the Southern Qi Dynasty once said, "Early chives in early spring, late cabbage in late autumn." This "chive" naturally refers to chives. The quality of chives is best in early spring, followed by late autumn, and worst in summer. There is a saying that "chives are fragrant in spring and foul in summer."
Chives are also known as "Yang-raising grass." They have a very fresh taste and a unique aroma. The unique spicy aroma of chives comes from the sulfides they contain, which have certain antibacterial and anti-inflammatory effects and help the body improve its own immunity. In addition, these sulfides in chives can help the body absorb vitamins B1 and A. Therefore, pairing chives with pork, which is rich in vitamin B1, is a nutritious way to eat them. The flavors of pork liver and chives are quite complementary, and stir-fried pork liver with chives is a delicious and nutritious ideal dish. However, sulfides are volatile when heated, so chives should be cooked over high heat and quickly removed from the stove. Slightly overcooking will cause them to lose their flavor.
The main nutritional components of chives include vitamin C, vitamin B1, vitamin B2, niacin, carotene, carbohydrates, and minerals. Chives are also rich in fiber; every 100 grams of chives contains 1.5 grams of fiber, which is higher than in green onions and celery. This can promote intestinal peristalsis, prevent the occurrence of colorectal cancer, and at the same time reduce the absorption of cholesterol, playing a role in preventing and treating diseases such as arteriosclerosis and coronary heart disease.
Although chives have many benefits for the human body, they are not something that should be consumed excessively. The "Compendium of Materia Medica" once recorded: "Eating too many chives can lead to mental confusion and blurred vision, and it is especially forbidden after drinking alcohol." Modern medicine believes that people with yang excess and heat-related symptoms should not eat them. Chives contain a lot of coarse fiber, which is not easily digested and absorbed, so one cannot eat too many chives at once. Otherwise, a large amount of coarse fiber can irritate the intestinal wall, often causing diarrhea. It is best to limit the intake to 100 to 200 grams per meal, not exceeding 400 grams.