What Is Chives? An Introduction to the Characteristics and Uses of Chives

Chives are a perennial herbaceous plant in the genus Allium, often called Ezo chives, northern chives or Western chives. They are close relatives of the small green onions commonly seen on the dinner table, but they are not the same plant. Their leaves are more slender than those of ordinary green onions, thin and cylindrical, hollow, and tender in texture, with a relatively mild pungency and a fresh onion aroma.

Chive plants are short and grow in clumps, with fairly strong tillering ability, so they can be harvested for many years after planting. When they reach the flowering stage, they send up flower stems topped with small light purple flowers gathered into spherical umbels. These have ornamental value, so chives are also often planted in flower pots or at the edges of flower beds as a decorative accent.

Their tender leaves are mainly used as a seasoning. Chopped and sprinkled into soups, scrambled eggs, cold dishes or fillings, they add a fresh fragrance; in Western cuisine they are also often used to garnish salads, mashed potatoes and various sauces. Because their flavor is milder than that of large scallions, they are easy to accept even for people who do not care for strongly pungent tastes.

For growing, chives prefer a cool climate and plenty of light, and are suited to loose, fertile, well-drained soil. They can be grown from seed or propagated by division, of which division is easier and establishes quickly. During the growing period, keep the soil slightly moist but not waterlogged, and harvest the tender leaves promptly to encourage tillering so the clump grows more and more vigorous. In summer, when temperatures are high, growth slows noticeably, so shade and ventilation are needed, along with attention to common pests such as thrips, so problems are found and dealt with early.