Description
Chives (Allium schoenoprasum) is a species of flowering plant in the family Amaryllidaceae. A perennial plant, it is widespread in nature across much of Eurasia and North America. It is the only species of Allium native to both the New World and Old World.
Uses
Chives have various culinary and practical applications:
- Garnish: Chopped fresh chives used as garnish for soups, salads, and dishes
- Herb seasoning: Added to egg dishes, potato salads, and cream cheese
- French cuisine: Essential in fine herbs blend
- Salads: Fresh leaves used in green salads and herb salads
- Baked potatoes: Classic topping for sour cream on baked potatoes
- Soups: Added to potato soup, vichyssoise, and other soups
- Insect repellent: Used to repel insects in gardens
Origin
Chives are widespread in nature across much of Eurasia and North America. They are native to both continents and have been used as food and seasoning for thousands of years.
Plant Characteristics
Chives are a bulb-forming herbaceous perennial plant, growing to 25 centimetres (10 in) tall. The bulbs are slender, conical, 2–3 cm long and 1 cm broad, and grow in dense clusters from the roots. The scapes (or stems) are hollow and tubular, up to 50 cm long and 2–3 mm across, with a soft texture.
Flowers
The flowers are produced in dense, globular clusters and are typically purple or pink in color. The flower heads are edible and have a mild onion flavor, often used as garnish or in salads.
Culinary Characteristics
Both the leaves and flowers are edible. Chives have a mild onion-like flavor that is more delicate than green onions or scallions. The leaves are typically harvested by cutting them near the base, and they will regrow throughout the growing season.
Growing
Chives are easy to grow and are commonly cultivated in herb gardens. They prefer well-drained soil and can tolerate partial shade. As a perennial, they return year after year and can spread through both seeds and bulb division.