Chives (Allium schoenoprasum) are the smallest and most delicate of the cultivated Allium species, producing slender, hollow, grass-like leaves with a mild onion-garlic flavor. A perennial herb beloved in cuisines worldwide, chives are equally valued as an ornamental garden plant for their charming rounded purple flower heads and compact, tidy growth habit.
• The species epithet "schoenoprasum" combines the Greek "schoinos" (rush) and "prason" (leek), describing the rush-like, hollow leaves
• One of the classic French "fines herbes" along with parsley, chervil, and tarragon
• The only Allium species native to both the Old World and the New World
• Extremely cold-hardy — survives temperatures below -30°C
• The flowers are edible and have a milder, sweeter onion flavor than the leaves
• Found growing wild in meadows, rocky slopes, and along stream banks from sea level to alpine zones
• Used as a food and medicinal plant since antiquity across its vast range
• Roman poet Marcus Valerius Martial (1st century CE) wrote about chives' ability to relieve sunburn and sore throats
• Cultivated in European monastery gardens since the Middle Ages
• Brought to North America by early colonists, though the species was already native to the continent
• The genus Allium contains approximately 750 to 900 species, making it one of the largest genera of flowering plants
Bulbs:
• Small, slender, ovoid, 1 to 2 cm long
• Growing in tight clusters connected by short rhizomes
• Covered with a thin, brownish, fibrous reticulate tunic
Leaves:
• Hollow, tubular, cylindrical, 2 to 6 mm in diameter and 20 to 50 cm tall
• Bright to dark green, smooth, with a waxy surface
• Arising from the base in dense tufts
• Onion-scented when cut
Flowers:
• Spherical umbels, 2 to 4 cm across, on stiff, leafless scapes (stems) 20 to 50 cm tall
• Each umbel contains 20 to 50 individual flowers
• Individual flowers are small, star-shaped, lavender-purple to pink, occasionally white
• Blooms in late spring to early summer
• Highly attractive to bees and butterflies
Roots:
• Fibrous, shallow, white
Per 100 g raw chives:
• Energy: approximately 30 kcal
• Vitamin K: 212.7 mcg (177% DV) — outstanding source
• Vitamin A: 4353 IU (218 mcg RAE)
• Vitamin C: 58.1 mg (97% DV)
• Folate: 105 mcg (26% DV)
• Calcium: 92 mg
• Iron: 1.6 mg
• Potassium: 296 mg
• Contains allicin and other organosulfur compounds in smaller amounts than garlic
• Rich in flavonoids including quercetin and kaempferol
• Good source of antioxidants including carotenes and lutein
Planting:
• Grow from seed or division of existing clumps
• Sow seeds in spring, 6 mm deep — germination in 10 to 14 days
• Division is the preferred method — separate established clumps every 3 to 4 years to maintain vigor
• Space plants 15 to 20 cm apart in rows or clusters
Site:
• Prefer rich, moist, well-drained soil with pH 6.0 to 7.0
• Full sun to partial shade — tolerates shade better than most herbs
• Extremely cold-hardy — survives in USDA zones 3 to 10
Care:
• Keep soil consistently moist but not waterlogged
• Fertilize lightly in spring with balanced fertilizer or compost
• Cut flowers after blooming to prevent self-seeding and maintain leaf production
• Divide clumps every 3 to 4 years when centers become thin
Harvest:
• Snip leaves at any time, cutting 2 to 5 cm above the base
• Regular cutting promotes fresh, tender new growth
• Plants will regrow rapidly after cutting
• Can be grown indoors on a sunny windowsill year-round
• Fresh snipped over baked potatoes with sour cream — the classic pairing
• Added to salads, egg dishes, soups, and sauces as a finishing herb
• Mixed into cream cheese and butter for flavored spreads
• Essential component of the French "fines herbes" blend
• Used in vinaigrettes, marinades, and compound butters
• Stirred into sour cream or yogurt-based dips
• As a garnish for virtually any savory dish
• Flowers used as an edible garnish — pull individual florets apart and scatter over dishes
• Chive blossoms infused in white vinegar create a beautiful pink-tinted, onion-flavored vinegar
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Chives are one of the rare plant species that are native to both the Old World and the New World — they grow wild from the mountains of Japan to the Alps of Switzerland to the Rocky Mountains of Colorado, making them one of the most naturally cosmopolitan food plants on Earth.
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