chive

Chives, Allium schoenoprasum, are a slender, herbaceous perennial in the Allium genus grown as a culinary herb. They form dense clumps and produce hollow, upright leaves and small purple flowers. A closely related plant, garlic chives (Allium tuberosum), has flat leaves and a garlic-infused aroma.

Chives reach about 15 to 30 cm in height and prefer full sun and well-drained soil. They are hardy in temperate climates (USDA zones 3–9) and can be propagated by division or seed. In cultivation, avoid waterlogged conditions; regular harvest of the leaves promotes bushier growth. They are often grown in borders, pots, and herb gardens.

The flavor is mild onion-like, fresh and grassy. Leaves and flowers are used fresh as a garnish or chopped into salads, potatoes, eggs, soups, and dips. They release aroma quickly when cut and are best added near the end of cooking or used raw.

Nutritionally, chives are low in calories and provide small amounts of vitamins A and C and minerals such as calcium and potassium. Fresh chives store best in the refrigerator; dried chives retain flavor but are less potent and should be used when needed. They can be frozen chopped for longer storage.

Pest and disease pressures are generally low, though allium leaf miner and related pests can affect chives in some regions; crop rotation and good garden hygiene help minimize problems.