I’ve grown chives in my gardens for years. They are my hardiest herb, one I can count on for a taste of greenery as early as March. I love their graceful, hollow stalks and purple flowers—which are edible, by the way.
Chives have similar health benefits as garlic and onions. They contain milder versions of the same sulfur compounds that can reduce your risk for cancer.
Chives go well with cream cheese, cottage cheese, cream sauces, butter sauces, fish, chicken, broths and cream soups such as potato or asparagus soup.
You can cut and freeze chives. Before it blooms, cut the plant down to about three inches. Chop up and freeze the greens for later use. The plant will soon grow back.
The Anti-Aging Bottom Line: The power of foods to prevent and cure disease is truly amazing, and often something taken for granted. Those anti-cancer compounds found in foods in the garlic and onions family have the unique power to protect against cancer. Chives can enhance almost any savory dish with their delicate flavor, and bolster its medicinal value at the same time!
QUICK TIP: According to Jean Carper, onions are anti-cancer. Learn More
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