Consumption of Chives can improve vision
Chives - Allium Schoenoprasus L.
Origin: United States
Used part: Stem, Leaf
Chives are a medicinal plant from Europe that is commonly used as a seasoning. Scientific name Allium fistulosum L., chives is also known as chive scent and belongs to the Alliaceae family. It’s used parts are the leaves, used thanks to the components that are, basically, vitamins A and C, saponins and essential oils.
The plant grows easily on well-drained soils, but it does not withstand soggy soils or even the places where there is a lot of sun. They can, however, tolerate small frosts. The leaves can be harvested many times a year, being cut several times of a single foot, because they grow again.
With several vitamins, chives should be implemented in food because of their benefits to the human body. Because it contains vitamin A, it acts as an antioxidant, strengthening the immune system, improving vision and helping to strengthen and grow hair. Vitamin C, also present in the plant, helps prevent various diseases, and acts to slow the aging of cells and, consequently, the aging of the body. Also acting on the skin is niacin, which makes it look more beautiful, besides stimulating the appetite. The mineral salts, calcium and phosphorus, are responsible for the formation and strengthening of bones and teeth.
Chives combat free radicals and strengthens the body to fight disease with more forces and therefore its consumption is widely indicated for everyone, from children to adults, composing a more complete and healthy diet.
Good Herbal Remedy:
- Cellular protector
- Help in the control of cholesterol and triglycerides
- Prevent cataracts
- Intestinal gases
- Combat premature aging of the skin
- Stimulate appetite
- Strengthen bones and teeth
- Repellent Antibiotic
Chives can be used as a seasoning in the preparation of various dishes such as soups, sauces, pâtés, pastas, omelettes, meats, fish, salads, stews and many other foods, or in the preparation of a tea. When used in food preparation, it should only be added to the end in order to conserve better not only its flavor, but also its benefits.
There are people who have choler intolerance and should not consume them. The plant is also contraindicated for cases of gastritis that are sensitive to allergies. No side effects, drug interactions or toxicities were found.