Of all varieties of Allium, chives (Allium schoenoprasum) are probably used the most widely. Chives are found all over Europe, East Asia, the Orient, and from the Caucasus right up to Siberia.
Add finely chopped chives to salads, gruels, cottage cheese, potatoes and vegetables for flavouring and to enrich the nutritional content. If you have no garden, you can grow chives in a pot on a window sill or balcony. During the winter months, move it to another light area of the kitchen.
Bear’s garlic also belongs to the Allium family and is called Allium ursinum. Use it for seasoning or as a steamed vegetable. Mix finely chopped bear’s garlic with other salads or serve it on its own.
As a hot dish, steam it together with spinach in a little oil, but even without the spinach bear’s garlic is very tasty. As a spring treatment, bear’s garlic is the best remedy for cleansing the blood, gallbladder and liver of wastes that have accumulated during the winter months. For those suffering from arteriosclerosis (hardening of the arteries) with high blood pressure, bear’s garlic is a remedy and food at the same time. They should eat it regularly every day, finely chopped and added to salads.
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