Chives appear in Aajonus Vonderplanitz's framework as a member of the allium (onion) family of plants. Within the Primal Diet, chives occupy a particular position on a spectrum of allium reactivity, specifically, they are identified as the least problematic member of that family for Aajonus personally, though they are not without issue. The allium family as a whole presents challenges for Aajonus, with red onion being the most severe, followed by white onion, then yellow onion, and then scallions, with chives being the last and mildest on that descending scale of reactivity. Despite being the mildest, chives are still noted as something that causes a reaction in Aajonus, meaning they are not unconditionally safe or freely used. Their role is that of a flavoring agent, tolerated only in very small quantities, and appearing in at least one documented recipe (Beef Stroganoff) in The Recipe for Living Without Disease.

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The core issue with chives, as with all members of the allium family in Aajonus's framework, is that they provoke a reaction. Aajonus does not elaborate in the provided source passages on the precise biochemical mechanism by which chives or other alliums cause their effects. What he does make clear is that there is a hierarchy of reactivity within the allium family, and that chives sit at the least reactive end of that spectrum. He states explicitly: "Chives again I can tolerate in very small quantities. If I get a few it's okay."

This language, "tolerate" and "a few", indicates that even chives are not neutral substances in his body and framework. The implication is that, like other alliums, chives in larger quantities would produce the same problematic reaction he associates with the rest of the family, even if the threshold is higher or the response milder than with red onion, white onion, yellow onion, or scallions.

The context in which this discussion arises is in relation to a meat sauce preparation involving cheese and egg, where the question was about substituting different allium members. The fact that the reaction is mentioned in this culinary/sauce context suggests the concern is about ingesting alliums as part of a food preparation, not merely topical or incidental contact.

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The sources do not specify whether the chives discussed are fresh, dried, or otherwise prepared. Given the broader Primal Diet framework in which all foods are consumed raw and in their most natural state, and given that chives appear in the Beef Stroganoff recipe as a sprinkled garnish/topping on a raw meat preparation, the context strongly implies fresh, raw chives are what is being referenced. The recipe instructs to "sprinkle with chives," which is consistent with fresh, chopped raw chives used as a flavoring finish.

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The sources do not contain specific guidance on sourcing or preparation of chives beyond their appearance as a recipe ingredient and the brief mention of tolerability. In the Beef Stroganoff recipe, chives are listed as a discrete quantity (3 chopped chives) and are sprinkled over the finished preparation.

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This is the section with the most directly applicable source material regarding chives.

Aajonus states the following directly about chives in the workshop transcript:

"Chives again I can tolerate in very small quantities. If I get a few it's okay."

This establishes a clear dosage principle: chives are only acceptable in very small quantities. The phrase "a few" defines the upper boundary of what Aajonus personally can tolerate without experiencing a reaction. Beyond "a few," the implication, consistent with his characterization of all alliums as problematic, is that a reaction would be triggered.

This dosage guidance exists within the broader context of the allium reactivity hierarchy. The full ranking as stated by Aajonus, from worst to mildest, is:

1. Red onion, "the worst" 2. White onion, next worst 3. Yellow onion, next 4. Scallions, "I still react. But it's within that order." 5. Chives, tolerable in very small quantities; "a few" is okay

Leeks are also mentioned in this same exchange, with Aajonus saying: "Again very tiny quantities. Too much and it's a p[roblem]", the sentence is cut off in the transcript but the implication is the same as with chives: tiny quantities only.

The practical instruction given in this context is: when making the meat sauce in question (cheese and egg sauce), if a person wants to use an allium, the recommendation is to use yellow onion (rather than red or white), and chives are acknowledged as tolerable for Aajonus in small amounts. The listener is directed toward yellow onion as the safer practical choice for general use.

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Chives appear in one documented recipe in The Recipe for Living Without Disease:

• 5 to 8 ounces chopped beef
• 1 slice minced garlic
• 3 chopped mushrooms
• 2 chopped chives
• 5 tablespoons SOUR CREAM or SOUR CREAM QUICK

Instructions: Stir garlic and sour cream together. Lay bed of mushrooms, cover with meat, top with sour cream and sprinkle with chives.

This is the only recipe in the provided source material that lists chives as an ingredient. The quantity, 2 chopped chives, is consistent with Aajonus's stated tolerance for "very small quantities" and "a few." The chives are used as a finishing sprinkle over the completed preparation, not blended into the base, suggesting they are a flavoring accent rather than a structural component of the dish.

The broader discussion about alliums and chives occurs in the context of a separate meat sauce made from cheese, egg, and onion, where Aajonus is describing a preparation involving: a thumb-sized quantity of cheese (approximately two first-joint segments of a thumb), blended with one egg, and a one-quarter inch by one-quarter inch cube of one thin slice of onion. In that context, red onion is identified as the worst choice, and the questioner is guided toward yellow onion, with chives acknowledged as a tolerable alternative in small amounts for those who react less severely to them.

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