Garlic Chives

B: Esther Vasa

Garlic chives are popular in Asian cooking and are preferred by many for the taste of garlic but in a more subtle flavor. They are rich in vitamin C, and are a good source of beta carotene, riboflavin, thiamin, vitamin A, potassium, and iron. They are low in fat, high in protein and dietary fiber.

Garlic chives contain allicin, a sulphur-rich oil, that has been used since ancient times to heal wounds, cuts, and insect bites. The seeds are used to help treat liver, kidney, and digestive problems. Other benefits of garlic chives include improving blood flow, treating fatigue, and acting as an antidote for ingested poisons. Many of us suffer from fatigue and garlic chives help fight fatigue! Try incorporating these into your menu 2-3 times per week.

You can use them in your soups and stir fries or for garnishing your salads.