Eating chives in the spring can boost health and promote longevity.

Introduction: Has chives recently appeared on your dinner table? Spring chives are the most delicious, so what are the considerations and taboos for eating chives in the spring?

As the saying goes, "Onions in the first month, chives in the second." The chives that grow in the second lunar month, due to the excellent climate and suitable soil, are a seasonal vegetable that is not only high in nutritional value but also very suitable for consumption. Besides their good quality, their nature and flavor are also well-suited for the human body in winter and spring. During these seasons, the temperature is relatively low, and chives are warm in nature, which can replenish kidney qi and boost vitality. In winter, the body stores yang energy; chives warm and tonify the kidney's yang, making them most suitable for the body's storage of yang. In spring, the liver's qi tends to become excessive, which can affect the spleen and stomach's digestive function. Eating chives can恰好 strengthen the spleen and stomach's qi.

Stir-fried Chives with Tofu Skins

Chives have a warming and penetrating effect, which can dispel the chill of early spring, warm and unblock yang energy, enhance physical strength, and promote blood circulation. One way to nourish yang energy in the spring is to eat more chives. "Men eat chives, women eat lotus root." Lotus root can nourish yin, while chives can invigorate yang. This saying is a summary based on the different physiological characteristics of men and women. Traditional Chinese medicine believes that men are more prone to kidney yang deficiency, while women are more prone to yin and blood deficiency. Therefore, men should eat more chives to supplement yang, and women should eat more lotus root to increase blood. However, from the perspective of modern nutrition, this saying has little basis. In practice, it should be applied flexibly according to one's specific physical condition and not mechanically copied.

Boiled Dough Chive Boxes

Why do you feel heartburn after eating chives? There are two main reasons. First, raw chives contain volatile allyl sulfide, which gives them a spicy taste and an appetite-stimulating effect. Allyl sulfide is also found in plants like garlic and onions, which can help fight colds and kill bacteria, resisting influenza. When eaten raw, these volatile substances can irritate the stomach and intestines, easily causing heartburn. Additionally, as many have heard, chives are also called "穿肠草" (穿肠草, literally "穿肠草" - grass that pierces the intestines) because they are rich in dietary fiber, which is not easily digested in the stomach. This stimulates the secretion of more stomach acid, which is the main cause of heartburn.

Chives Stir-fried with Eggs