Introduction: The Song Dynasty poet Su Shi vividly described chives in his poem, "I feel the biting cold of the eastern wind, and I try the spring platter with green wormwood and yellow chives." Not only that, chives have many other names. For example, chives are also called grass stalactite, yang-raising grass, longevity grass, and are also known as flat vegetables.
The history of chives used in medicine can be traced back to the Spring and Autumn and Warring States periods. The "Compendium of Materia Medica" states that chives have the effect of tonifying the liver and kidneys, warming the waist and knees, and strengthening yang to secure essence. The "Illustrated Classic of Materia Medica" calls chives: "Among vegetables, this is the most warming and beneficial to people, and it should be eaten frequently."
To learn more about ways to eat chives, we recommend the Meitian special feature: Spring Chives are Most Delicious.
There are many folk methods for using chives to treat illnesses. Several chive recipes are introduced below:
I. Chive Congee
50 grams of fresh chives, 10 grams of chive seeds (ground into a fine powder), 100 grams of japonica rice, and a little fine salt. First, cook the japonica rice into a congee. When the congee is almost done, add the washed and chopped chives or the chive seed powder and fine salt. Cook for a moment longer and it is ready.
Function: Tonifies the kidneys and strengthens yang, secures essence to stop nocturnal emissions, strengthens the spleen and warms the stomach.
II. Chives and Scrambled Eggs
100 grams of fresh chives, washed and chopped; 3 eggs (shelled). Mix the chopped chives with the eggs. Stir-fry with vegetable oil and salt until cooked to serve.
Function: Warms the middle burner, nourishes the blood, warms the kidneys, and strengthens the waist and knees.
III. Chives and Fresh Shrimp Stir-fry
150 grams of chives, 250 grams of fresh shrimp (shelled). Stir-fry until cooked to serve.
Function: Tonifies the kidneys and benefits essence, strengthens yang to treat impotence. This product is drying and heating, and those with a strong constitution and excessive yang should avoid it.
IV. Chive, Ginger, and Milk
250 grams of chives, 25 grams of ginger. Wash, chop, and mash them. Squeeze the juice through a clean cloth. Pour the juice into a pot, add 250 grams of milk, heat until boiling, and consume while hot.
Function: Warms the middle burner, promotes qi downward, harmonizes the stomach, and stops vomiting.
Warm Reminder: Several Taboos on Eating Chives
Honey: Chives should not be eaten with honey. Because chives, along with green onions and garlic, belong to the same family and genus (Liliaceae, Allium), and their medicinal properties are both pungent, warm, and hot. They also contain allicin and sulfides, which are opposite in nature to honey. Therefore, the two should not be eaten together.
Liquor: Liquor is sweet, pungent, slightly bitter, and very hot, containing ethanol. Alcohol is irritating, can dilate blood vessels, and accelerate blood flow, which can cause gastritis and the recurrence of gastrointestinal ulcers. Chives are warm in nature and sweet in taste, and can strengthen yang and invigorate blood. Eating raw chives and drinking liquor is like adding clear oil to a fire. Long-term consumption is especially harmful to patients with bleeding diseases. Therefore, it is important to avoid eating chives with liquor.
Spinach: Chives should not be eaten with spinach. The two together have a laxative effect and can easily cause diarrhea.
Because chives are not easily digested, one should not eat too much at a time. Generally, those with a deficient stomach, internal heat, fire in the lower body, or indigestion should not eat chives.