Chives: Allium schoenoprasum L.

Paper Summary:

This paper discusses the plant known as chive or Allium schoenoprasum L. The paper first discusses the plant's physical characteristics and biological and chemical make-up. The paper then discusses chives in terms of food and flavor and then analyzes its medicinal uses. Finally, the paper looks at the hazards that are associated with chives, including toxicity and allergic reaction.

Table of Contents:
Introduction
Physical Characteristics
Distribution (USDA database)
Biology
Cultivation
Chemistry
Food and Flavor
Medicinal Use
Anti-tumor Properties
Anti-oxidative Properties
Allergenic Extracts
Biological Control in Gardens
Environmental Use
Hazards
Toxicity
Allergic Reaction

From the Paper:

"Cultivation of chives is relatively easy because the plants are hardy and can grow in a broad range of environmental conditions. They can grow in different kinds of soil, from sandy, to loamy to heavy clay. However, the soil should be moist but well-drained. Chives can grow in a broad range of soil pH from acidic soil, to neutral or and even in highly alkaline soil. They thrive in areas with semi-shade or direct sunlight."
"Bulbs or seeds should be planted in early spring and bulbs should be planted deeply. Bulbs grow in clumps and have to be divided 3 to 4 times a year. Because they are perennial plants and resistant to frost, they can be planted outside and the leaves can be harvested the whole year round."

Sample of Sources Used:

• Barazani O, Dudai N, Khadka UR, Golan-Goldhirsh A."Cadmium accumulation in Allium schoenoprasum L. grown in an aqueous medium." Chemosphere. 57.9 (2004):1213-8.
• Block, E., Naganathan., S, Putman D, and Zhao S. "Allium Chemistry: HPLC Analysis of Thiosulfinates from Onion, Garlic, Wild Garlic (Ramsoms), Leek, Scallion, Shallot, Elephant (Great-Headed) Garlic, Chive, and Chinese Chive. Uniquely High Allyl to Methyl Ratios in Some Garlic Samples. J. Agrlc. Food Chem. 1002. 40 (1992): 2410-2430.
• Cope, R.B. "Toxicology Brief: Allium species poisoning in dogs and cats." 2005. Veterinary Medicine. Accessed 23 April 2007 <http://www.vetmedpub.com/vetmed/article/articleDetail.jsp?id=174478>
• Hashimoto S, Miyazawa M, Kameoka H. "Volatile Flavor Components of Chive (Allium schoenoprasum L.)" J. Food Sci 48.6 (1983):1858-1859.
• Havey, M.J. 1999. "Advances in new alliums". In: J. Janick (ed.), Perspectives on new crops and new uses. ASHS Press, Alexandria, VA 374-378.

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