Chives are part of the onion and garlic family. All three vegetables are known for their allicin content, which may have anti-inflammatory and cardio-protective properties.

In the Kitchen

Chop fresh chives to sprinkle on potatoes, salmon, brown rice, eggs or grilled chicken. The lavender blossoms are edible as well.

In the Garden

Chives are a companion to carrots, tomatoes, apples, and cabbage family. They are a competitor to beans and peas.


Romanian gypsies used chives for fortune telling and to drive away evil spirits and disease when hung in dried bunches around the house.

Italian Bruschetta

  • 2medium red tomatoes, chopped
  • 1Tbspfresh parsley, chopped
  • 1Tbspfresh chives, chopped
  • 1garlic clove, minced
  • 2Tbspbasil, chopped
  • 1/4cupextra virgin olive oil
  • 1/4tspsalt
  • 1/4tspblack pepper
  • 16(1/2 inch thick) slices of French bread
  • 1/2cupshredded parmesan cheese
  1. In a medium bowl combine the tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. Stir to combine. Cover and let ingredients marinate together for at least an hour before serving. If the mixture has been refrigerated for a time, bring to room temperature before serving.
  2. Toast the slices of French bread. Put about 1 tablespoon of the tomato mixture on each slice of French bread. Sprinkle with the parmesan cheese.
  3. Serve and enjoy.
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This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at the UVM Medical Center, focused on building sustainable food in health care. 

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