Also known as garlic chives, the Chinese chive has been cultivated in China for over 2,000 years and is used extensively in Chinese cooking. Unlike regular chives, Chinese chives have flat leaves and a distinct garlicky flavor. Chinese chives are mild in nature. Chinese chives contain much carotene, vitamin B and C. The volatile oil of Chinese chives is believed to heal bruises and kill germs in the intestines. Eating fresh Chinese chive helps heal bruises. Chinese chives should not be overcooked. Cooked Chinese chive is warm and supplementing in nature. The volatile oil of chives helps digestion and resolves mild food poisoning from meat.
Crush Chinese chives and extract its juice with a little warm water. Drinking a glass of this diluted Chinese chive juice before breakfast stimulates the elimination of poison. Children having excessive phlegm have bad appetite and breathing difficulty. Forcefeeding them with a few tablespoons of Chinese chives juice or radish juice will induce vomiting. After vomiting, force-feed a few more tbsps. The phlegm will be expelled in the feces. Mild hiccups can be stopped instantly by one glass of Chinese chive juice.
When chopping chives, it is very easy to bruise them, which will release their flavor prematurely and give them a wilted appearance.
To cut them without bruising, try slicing them with the tip of a very sharp knife.
You can also try cutting them using a pair of kitchen shears.
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