Although chives are edible year-round, they are of the best quality in early spring, followed by late autumn, and worst in summer. Hence the saying, "Eaten in spring, they are fragrant; eaten in summer, they are foul." The "Ben Cao Shi Yi" (Compendium of Materia Medica) states: "Among vegetables, this is the most warming and beneficial to people, and should be eaten regularly." Therefore, consuming chives appropriately in spring can, on one hand, help nourish the body's yang energy and enhance its ability to resist bacteria and viruses. On the other hand, it can also directly inhibit or kill pathogenic bacteria, protecting the body from their harm.
In addition to this, chives have numerous health benefits. Modern medical research confirms that...