The leaves of garlic chives are plane, firm and light green compared to those of other chive varieties. They have a fragrance and flavor similar to that of mild garlic, accompanied by a fairly sweet tinge. Traditional folk medicine chives were employed for treating parasites in the intestines, reinforce the immune system, promote digestion as well as to cure anemia. Ancient Chinese herbal medicine used garlic chives for a multitude of additional purposes including increasing energy, regulating hemorrhages, helping with ailments of the liver, kidneys and digestive track, and even as the antidote for some poisons. The spicy smell of garlic chives have the role of eliminating stasis to activate blood circulation and invigorate the circulation of blood, suitable for traumatic injury, nausea, vomiting, enteritis, chest pain and other symptoms. Garlic chives contain a lot of vitamins and fiber, can promote gastrointestinal motility, treatment of constipation, prevent colon cancer. Like other members of the garlic and onion family, garlic chives contain a sulphur-rich mustard oil that aids digestion and helps promote the flow of blood.