Allium schoenoprasum

Marco Polo is reputed to have experienced chives on his travel in China, where they were a native plant, and reported back their culinary attributes on his return to the West, where they were readily accepted and cultivated ever since. The word chives is said to be derived from the Latin cepa, meaning onion. Chives have been used in cuisine for a recorded 5000 years.

Dried chives are bright to light green rings with a taste similar to a very mild onion.

All alliums contain iron and vitamins. Chives also have high levels of vitamin C and A and essential minerals such as potassium.

Planting chives near aromatic flowers, such as roses, can repel aphids and other unwanted insects (they get confused by the smell). Chives is also reputed to have fungicidal properties and combats mildew, scab etc.

Chives is commonly added to dips, sauces, and fish; however, it also pairs well with other seafood (i.e. shrimp and scallops) and chicken.

Impart the flavor of onions into your dish without the tears! Sprinkle chives into your dish near the end of cooking to retain their delicate flavor.