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Chives (Allium schoenoprasum) are the smallest species of the onion family
Alliaceae, native to Europe, Asia and North America. Allium
schoenoprasum is also the only species of Allium native to both the
New and the Old World.
Its species name derives from the Greek skhoínos (sedge) and práson (leek). Its English name,
chive, derives from the French word cive, which was derived from
cepa, the Latin word for onion.
Culinary uses for chives involve shredding its leaves (straws) for use as
condiment for fish, potatoes and soups.
Because of this, it is a common household herb, frequent in gardens as well as in grocery stores. It
also has insect-repelling properties which can be used in gardens to control
pests. The chive is a bulb-forming herbaceous perennial plant,
growing to 30–50 cm tall. The bulbs are slender conical, 2–3 cm long and 1 cm
broad, and grow in dense clusters from the roots. The leaves are
hollow tubular, up to 50 cm long, and 2–3 mm in diameter, with a soft texture, although, prior to the
emergence of a flower from a leaf, it may appear stiffer than usual. The flowers are pale purple, star-shaped with
six tepals, 1–2 cm wide, and produced in a
dense inflorescence of
10-30 together; before opening, the inflorescence is surrounded by a papery bract. The seeds are produced in a small three-valved capsule,
maturing in summer. The herb flowers from April to May in the southern parts of
its habitat zones and in June in the northern parts.
Chives are the only species of Allium native to both the Old World and
New. Sometimes, the plants found
in North America are classified as A. schoenoprasum var.
sibiricum, although this is disputed. There have been significant
differences among specimens: one example was found in northern Maine growing solitary, instead of in clumps, also
exhibiting dingy grey flowers
Chives are grown for their leaves, which are used for culinary purposes as
flavoring herb, and provide a somewhat milder flavour than those of its
neighbouring Allium species.
Chives have a wide variety of culinary uses, such as in traditional dishes in
France and Sweden, among others.
In his 1806 book Attempt at a Flora (Försök til en flora), Retzius
describes how chives are used with pancakes, soups, fish and sandwiches. It is also an
ingredient of the gräddfil sauce served with the traditional herring dish served at Swedish midsummer celebrations. The flowers
may also be used to garnish dishes. In Poland chives are served with quark cheese.
Chives are one of the "fines herbes" of French cuisine, which also
include tarragon, chervil and/or parsley.
Chives can be found fresh at most markets year-round, making it a readily
available herb; it can also be dry-frozen without much impairment to its taste,
giving home growers the opportunity to store large quantities harvested from
their own garden.
Retzius also describes how farmers would plant chives between the rocks
making up the borders of their flowerbeds, to keep the plants free from pests
(such as Japanese
beetles). While the growing plant repels unwanted insect life, the juice of the leaves can
be used for the same purpose, as well as fighting fungal infections, mildew and scab.
Its flowers are attractive to bees, which are important for gardens with an
abundance of plants in need of pollination.
The medical properties of chives are similar to those of garlic, but weaker; the faint effects in comparison with
garlic are probably the main reason for its limited use as a medicinal
herb. Containing numerous organosulfur compounds such as allyl
sulfides and alkyl
sulfoxides, chives are reported to have a beneficial effect on the circulatory
system. As chives are
usually served in small amounts and never as the main dish, negative effects are
rarely encountered, although digestive problems may occur following
over-consumption.
Chives are also rich in vitamins
A and C, contain trace
amounts of sulfur, and are rich in calcium and iron.
Chives are cultivated both for their culinary uses and their ornamental
value; the violet flowers are often used in ornamental dry bouquets.
Chives thrive in well drained soil, rich in organic matter, with a pH of 6-7 and full sun.
Chives can be grown from seed and mature in summer, or early the following
spring. Typically, chives need to be germinated at a temperature of 15 °C to 20 °C and
kept moist. They can also be planted under a cloche or germinated indoors in cooler climates, then
planted out later. After at least four weeks, the young shoots should be ready
to be planted out.
Chives are also easily propagated by division.
In cold regions, chives die back to the underground bulbs in winter, with the
new leaves appearing in early spring.
Chives starting to look old can be cut back to about 2–5 cm. When harvesting,
the needed number of stalks should be cut to the base. During the
growing season, the plant will continually regrow leaves, allowing for a
continuous harvest.
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