chives

Chives, Allium schoenoprasum, are an herbaceous perennial in the onion family (Amaryllidaceae). They form slender, hollow green leaves that rise to about 15–40 cm and produce small round clusters of pale purple to pink flowers. Garlic chives (Allium tuberosum) are a closely related species with flat leaves and a stronger garlic-like aroma.

Origin and distribution: Chives are native to Eurasia and have been cultivated for centuries. They are grown widely as an easy-to-care-for herb in temperate gardens.

Cultivation: Chives prefer sun and well-drained soil. They spread by underground bulbs and can be divided in spring or fall. They are hardy and die back in freezing weather in cold climates but regrow in spring. To promote neat clumps, trim after flowering.

Culinary uses: Leaves are used fresh as a garnish or flavoring in salads, soups, potatoes, eggs, and sauces. They are best when snipped just before use; flowers are edible and add a mild onion flavor. Drying reduces aroma.

Nutrition and flavor: Chives provide vitamins A and C, and a small amount of calcium and iron. They contain sulfur compounds that give their characteristic aroma and taste, which is milder than that of culinary onions.

Safety and varieties: In addition to common chives, garlic chives (Allium tuberosum) are grown for a garlicky flavor and have flatter leaves and white flowers. As with alliums, avoid if allergic.