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        "rendered": "Chives (Allium schoenoprasum)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Chives (Allium schoenoprasum)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Allium schoenoprasum<small>Amaryllis family (Amaryllidaceae), related to onions<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">Tubular leaves and flowers<small>fresh, finely sliced<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mildly oniony<small>fresh and slightly spicy<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Europe, Asia, North America<small>wild on riverbanks and in the Alps<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Vitamins K and C<small>the herb for the buttered bread<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">March to October<small>from the garden, potted year-round<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Chives are the smallest member of the allium family and one of the most popular culinary herbs in Germany. Their delicate tubes provide a mild onion-like pungency, vitamin K, vitamin C, and folate \u2013 but only when fresh and added to the plate at the very end. The purple flowers are also edible. A herb that thrives on almost any windowsill.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The rushes from the riverbank<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/schnittlauch-allium-schoenoprasum.jpg\" alt=\"Frischer Schnittlauch mit Messer auf einem Schneidebrett\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\"><em>Schoenoprasum<\/em> is composed of Greek <em>Schoinos<\/em> (rush) and <em>prason<\/em> (Leek) together: \u201erush leek\u201c.<\/p>\n<p class=\"ea-drop\">Wild chives grow in large parts of the northern hemisphere, in Central Europe primarily on riverbanks, in damp meadows, and in the Alps up to altitudes of over 2000 meters. They were already cultivated in monastery gardens in the Middle Ages, and to this day they belong in every farm garden.<\/p>\n<p>This perennial plant is one of the first herbs to sprout in spring and can be cut repeatedly throughout the summer. In early summer, it produces round, purple flower heads that are loved by bees and bumblebees. Most chives sold commercially are grown domestically.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What chives do for you<\/h2>\n<p class=\"ea-drop\">100 g of fresh chives provide approximately 60 mg. <strong>Vitamin C<\/strong>, approximately 200 \u00b5g <strong>Vitamin K<\/strong> and about 100 \u00b5g <strong>Folate<\/strong>, It also contains carotenoids, potassium, and calcium \u2013 all in about 30 kcal. Realistically, however, one only eats one or two tablespoons, or 5 to 10 g. This provides a significant amount of vitamin K; the other nutrients remain small.<\/p>\n<p>Like onions and garlic, chives contain <strong>Sulfur compounds<\/strong>, These compounds are formed when chives are cut from precursors and are responsible for their pungency. Laboratory studies show antimicrobial and antioxidant properties; observational studies link a high consumption of allium vegetables overall with a lower risk of some gastrointestinal cancers. There are no reliable studies on chives alone in humans.<\/p>\n<p>Its true value lies in the kitchen: chives add flavor to quark, eggs, potatoes, and soups without much salt. People who regularly eat fresh herbs usually also eat more vegetables.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 60 mg<\/b><span>Vitamin C per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 210 \u00b5g<\/b><span>Vitamin K per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 105 \u00b5g<\/b><span>Folate per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approximately 30 kcal<\/b><span>per 100 g<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in chives<\/h2>\n<p>Chives contain vitamin C, vitamin K, folate, beta-carotene and lutein, potassium, calcium, iron, fiber, sulfur-containing precursors (alk(en)ylcysteine sulfoxides) which form volatile sulfides when cut, as well as flavonoids such as kaempferol and quercetin.<\/p>\n<p>The sulfur compounds and vitamin C are sensitive to heat and air. Therefore, cut chives lose their aroma and vitamins within a short time.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes chives stronger<\/h2>\n<p>Chives like it cool, fresh and creamy.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Dairy products<\/span><\/p>\n<div class=\"mit\">with <i>Quark &amp; Yogurt<\/i><\/div>\n<p>The classic: herb quark.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">potatoes<\/span><\/p>\n<div class=\"mit\">with <i>boiled potatoes<\/i><\/div>\n<p>Simple and satisfying.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">eggs<\/span><\/p>\n<div class=\"mit\">in the <i>Scrambled eggs or omelet<\/i><\/div>\n<p>Sprinkle it on top only at the end.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>a little butter or oil<\/i><\/div>\n<p>It helps with vitamin K and carotenoids.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vegetables<\/span><\/p>\n<div class=\"mit\">with <i>Cucumber &amp; radish<\/i><\/div>\n<p>Spring salad.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Herbs<\/span><\/p>\n<div class=\"mit\">with <i>Parsley &amp; Dill<\/i><\/div>\n<p>For Frankfurt Green Sauce and similar dishes.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">heat<\/span><\/p>\n<div class=\"mit\">not <i>cook along<\/i><\/div>\n<p>It turns grey, bitter, and loses vitamins.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Knife<\/span><\/p>\n<div class=\"mit\">not <i>chop with a blunt knife<\/i><\/div>\n<p>It crushes the tubes - better to cut them with scissors.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stock<\/span><\/p>\n<div class=\"mit\">not <i>Cut long beforehand<\/i><\/div>\n<p>The aroma dissipates within hours.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Dry<\/span><\/p>\n<div class=\"mit\">not <i>dried as a substitute<\/i><\/div>\n<p>It barely tastes good anymore - better to freeze it.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">coagulation<\/span><\/p>\n<div class=\"mit\">not in <i>large quantities<\/i> with vitamin K antagonists<\/div>\n<p>Keep the quantity consistent.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">confusion<\/span><\/p>\n<div class=\"mit\">not <i>Wild collecting without knowledge<\/i><\/div>\n<p>Young leaves of poisonous plants can resemble each other.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">herb quark<\/span><span class=\"w\">With boiled potatoes and linseed oil.<\/span><\/li>\n<li><span class=\"g\">chive bread<\/span><span class=\"w\">Buttered bread with fresh rolls.<\/span><\/li>\n<li><span class=\"g\">scrambled eggs<\/span><span class=\"w\">Finally, about that.<\/span><\/li>\n<li><span class=\"g\">Green sauce<\/span><span class=\"w\">Frankfurt style with seven herbs.<\/span><\/li>\n<li><span class=\"g\">potato salad<\/span><span class=\"w\">Swabian with broth.<\/span><\/li>\n<li><span class=\"g\">Soups<\/span><span class=\"w\">For clear broth and potato soup.<\/span><\/li>\n<li><span class=\"g\">Cucumber salad<\/span><span class=\"w\">With yogurt dressing.<\/span><\/li>\n<li><span class=\"g\">Herb butter<\/span><span class=\"w\">With parsley and garlic.<\/span><\/li>\n<li><span class=\"g\">Flower vinegar<\/span><span class=\"w\">Purple flowers in white wine vinegar.<\/span><\/li>\n<li><span class=\"g\">Salad decoration<\/span><span class=\"w\">Flowers plucked into individual rosettes.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Using sharp kitchen scissors, finely chop the chives directly over the plate. Chop the remaining chives into bunches, freeze them in portions, and sprinkle them frozen over the food \u2013 it tastes almost like fresh chives.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Chive quark as a spring tonic<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>chive quark<\/h3>\n<ol>\n<li>Stir 250g of low-fat quark with 3 to 4 tablespoons of milk or mineral water until smooth.<\/li>\n<li>Wash a bunch of chives, shake them dry and finely chop them with scissors.<\/li>\n<li>Stir in chives, a pinch of salt, some pepper and 1 tablespoon of linseed oil.<\/li>\n<li>Grate some radishes if desired and add them.<\/li>\n<li>Eat fresh with boiled potatoes or on wholemeal bread.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A light, protein-rich meal in spring, when the appetite for fresh food increases. Quark provides protein and calcium, chives vitamin K and flavor, and flaxseed oil plant-based omega-3. A &quot;treatment&quot; in the sense of maintaining a good habit, not a detox.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One serving per meal, preferably several times a week. Best freshly prepared; keep refrigerated for no more than one day.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Chives are not specifically described in classical Ayurveda. Like other types of allium, they are considered pungent and warming, stimulating digestion \u2013 good for Kapha and Vata, but in moderation for Pitta.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), the related chives (Chive) are particularly important (<em>Allium tuberosum<\/em>, <em>Jiucai<\/em>Chives are used in a pungent and warming way, and are said to strengthen kidney yang and stimulate digestion. Western TCM nutritional theory classifies our chives similarly.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Blood thinners:<\/strong> Those taking vitamin K antagonists such as phenprocoumon (Marcumar) should not suddenly change large amounts of chives - the usual amount used is unproblematic.<\/li>\n<li><strong>Digestion:<\/strong> People with irritable bowel syndrome may experience bloating due to their fructan content; test small amounts first.<\/li>\n<li><strong>Allergy:<\/strong> Cross-reactions with onion, garlic and leeks are rare.<\/li>\n<li><strong>Wild collection:<\/strong> Only collect wild chives if you are certain of their identification; they are protected in nature reserves.<\/li>\n<li><strong>Hygiene:<\/strong> Wash fresh herbs thoroughly, especially if you are pregnant or have a weakened immune system.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/baerlauch-allium-ursinum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Wild garlic<\/span><span class=\"d\">The wild relative in spring.<\/span><\/a><a href=\"\/en\/wiki-archiv\/lauch-allium-porrum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Leek<\/span><span class=\"d\">The big brother.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zwiebel-allium-cepa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Onion<\/span><span class=\"d\">The basic ingredient of the leek family.<\/span><\/a><a href=\"\/en\/wiki-archiv\/petersilie-petroselinum-crispum-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Parsley<\/span><span class=\"d\">For herb quark and green sauce.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kartoffel-solanum-tuberosum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Potato<\/span><span class=\"d\">Boiled potatoes with quark.<\/span><\/a><a href=\"\/en\/product\/leinoel\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Linseed oil<\/span><span class=\"d\">It belongs in the quark.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Chives, raw<\/em>.<\/li>\n<li>Singh V et al. <em>Allium schoenoprasum L.: a review of phytochemistry, pharmacology and future directions.<\/em> Natural Product Research 2018; 32(18): 2202\u20132216.<\/li>\n<li>Nicastro HL et al. <em>Garlic and onions: their cancer prevention properties.<\/em> Cancer Prevention Research 2015; 8(3): 181\u2013189.<\/li>\n<li>German Nutrition Society (DGE): <em>Reference values for nutrient intake - Vitamin K.<\/em><\/li>\n<li>Federal Centre for Nutrition (BZfE): <em>Kitchen classic chives: It&#039;s better to slice than chop.<\/em><\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Schnittlauch (Allium schoenoprasum) Botanischer Name Allium schoenoprasumAmaryllisgew\u00e4chse (Amaryllidaceae), Lauch-Verwandtschaft Verwendet wird R\u00f6hrenbl\u00e4tter und Bl\u00fctenfrisch, fein geschnitten Geschmack Mild zwiebeligfrisch und leicht scharf Herkunft Europa, Asien, Nordamerikawild an Flussufern und in den Alpen Bekannt f\u00fcr Vitamin K und Cdas Kraut f\u00fcrs Butterbrot Saison M\u00e4rz bis Oktoberaus dem Garten, getopft ganzj\u00e4hrig Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp;<\/p>",
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