Chives, scientific name Allium schoenoprasum, is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and Chinese onion.
A perennial plant, it is widespread in nature across much of Europe, Asia, and North America.
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Chives - Allium Schoenoprasum
This long-lasting, perennial herb grows to 18 inches tall and has cylindrical, hollow leaves. It is a member of the onion family and produces lavender, pom-pom shaped flowers in early summer.
The flowers are attractive to honey bees and wild bees. Both leaves and flowers are edible and have a delicate, onion flavor that can be used in many dishes. Leaves can be harvested as soon as they are big enough to clip, and they will continue to grow back all summer long.
Chives are best when used fresh, but they can also be chopped up and frozen for later use. Chives are used uncooked or added late in the cooking process because their flavor will be destroyed by heat. Culinary uses: garnish, potatoes, eggs, fish, soups, salads, cheese, and sauces.