Chives (Allium schoenoprasum) are a member of the onion family (Alliaceae) grown for their leaves, which are used as an herb. Chives have a much milder flavor than onions or garlic. They are referred to only in the plural, because they grow in clumps rather than alone.

Chives are chopped raw and typically used for seasoning salads and omelettes, or as a topping for baked potatoes. They are quite commonly used as a garnish in a number of stir fry dishes in Chinese cuisine, long cuts of which are often tossed in after cooking is complete, for both color and their mild flavor.

Cultivation

Chives thrive in well drained soil, rich in organic matter, with a pH of 6.0-7.0 and the full sun. They tolerate light shade, but 6-8 hours of direct light is best.

External links

Section Eclectic herbal information

• Mrs. Grieve's "A Modern Herbal" @ Botanical.com