Disease Fighters - Chives

Garlic and onions usually get all the credit in the family of plants believed to help prevent cancer but the chive is also packed with the compounds that may be effective.  Research suggests that one in particular called querctin could help inhibit certain tumor cells.  Men who ate the most from this plant family had lower rates of prostate cancer.

A compound in chives called allicin has been shown to lower the amount of bad cholesterol you produce, and to help keep your blood pressure low.  That could add up to lower risks of these prevalent heart and brain problems.

Chives also contain choline, a B vitamin that has been linked to better sleep, learning and memory and may ease depression.

Colonists brought chives to America for medicinal purposes.  Since then, chefs and home cooks have found plenty of other uses for them.  Kids who won't touch garlic or onions often will take to chives.  Use them to liven up your dips, salads, and omelets.

This information is from Dr. Oz's magazine The Good Life and I felt it a must to share.

Herbs and their Uses

Here is a quick guide to herbs, you can also Google cooking with herbs and
it will give you quite a few sites to look at.

Chives
Soups, salads, salad dressings, eggs, dips, vegetables, chicken, soft cheese
spreads, butters, white sauces, and fish.

English Thyme
Game, beef, soft cheeses, fish, chowders, pâté, vegetables, and tomato sauce

Tarragon
(French or Spanish)
Chicken, fish, eggs, tomato juice, butters (especially nice on steak),
vinegars, salads, mustards, sauces (hollandaise, béarnaise and tartar),
Soups (chicken, fish, mushroom and tomato) and marinades for fish, lamb or
pork.

Greek Oregano
Sauces (white and tomato), stews, soups, fish, lamb, pork, vegetables,
butters, and vinegars.

Rosemary
Beef, lamb, fish, poultry, stuffings, soups, stews, fruit cups, soups
(chicken, pea, and spinach), vegetables, and marinades.

Sage
Stuffings (for fish, poultry, and meat), pâté, eggs, poultry, pork, beef, lamb, pasta, cheeses (cheddar, cream, and cottage), sauces (brown and meat), soups (cream and chowder), beef stews, and vegetables.