Wild onion health benefits is  also known as Siberian onions and chives. It is a spring plant that is more like garlic than onion. It can be consumed fresh as an ingredient in salads and other dishes.

Wild onion health benefits
Wild onion health benefits

This plant has health benefits and is used in folk medicine. Already in ancient times, scurvy, cholera, plague and other serious diseases were treated with it. Siberian onion has a rich content of useful substances.

What is contained in wild onion

These are essential oils and glycosides, vitamins, among them C, group B, PP, as well as sulfur, fluorine, calcium, selenium, iron, fructose, amino acids, fats, phytoncides. Some skin diseases are treated with chives, for example warts and lichen. With the infusion of wild onions, cough, rheumatism, bronchitis are counteracted, and the work of the intestinal tract is also normalized.

Wild onion has a beneficial effect on the heart, cholesterol levels, fights infections, restores appetite, fights gastritis and low acidity in the stomach, thyroid problems, and cures depression. The beneficial ingredients of chives are contained in its stalks and green leaves. They act antibacterially in the oral cavity and clean the teeth.

wild onion for eating
Wild onion for eating

Folk recipes include chive infusions for joint diseases, plant juice for herpes, purulent infected wounds and ulcers, periodontitis, spine pain, vitamin deficiency and bronchitis, and chive decoction is made for hypertension.

Wild onion – health benefits and culinary uses

It should not be used for ulcers, pancreatitis, hepatitis, cholecystitis, epilepsy, and also during pregnancy, and should not be given to small children. This interesting spice is widely used in cooking because of its good taste. It is best used raw, because heat treatment destroys some of its taste and useful qualities.

Siberian onion salad is very nice in the spring. It is made from the leaves of the plant without heat treatment and other vegetables are added. The leaves are used with success in soup and also in the preparation of fish, meats and vegetables as an aromatic seasoning. It successfully replaces basil in sauces.

For the winter, this onion can be preserved and get a sour, pickled or salty taste. Its beneficial properties are preserved by keeping the jar in which it is stored tightly closed.