Spices and Herbs (Chives)

Chives (Allium schoenoprasum)
Chives, native to Europe, Asia and North America, are perennial evergreen plants and keep their leaves in most, except the harhest, winters. They are referred to only in the plural, because they grow in clumps rather than as individual plants. A member of the onion family, the leaves can be used in salads and are frequently used as flavouring in savoury dishes. Culinary uses for chives include shredding its leaves 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. The flowers may also be used to garnish dishes.

Chives are one of the "fines herbes" of French cuisine, which also include tarragon, chervil and/or parsley. They have insect-repelling properties which can be used in gardens to control pests. Chives will grow in almost all soils, the ideal one being well-dug with the addition of well-rotted compost or organic material. Chives are very similar to onions, they have a bulbous root and green leaves. The bulbs multiply quickly over a few years and this provides the easiest method of propagation. In colder winters, the leaves may die back completely, but don't despair - their roots are still alive and they will begin new growth next spring.

herb chives