Chives

The chive is a bulbous perennial plant and the smallest member of the onion family.

Chives are the clumps of grass that grow from the bulb and are used in a variety of dishes because of their mild flavor.

Fast Facts

1. Scientific name: Allium schoenoprasum
2. High in Vitamin A, Vitamin C, potassium, calcium, iron, and folic acid
3. Are good for the circulatory system
4. Common in French and Swedish cuisines
5. Marco Polo brought chives from China to Europe
6. First documented usage in China in 3,000 B.C.
7. Considered the "ornamental" relative of the onion
8. Believed to drive away evil influences when placed above a doorway in dried bunches
9. Are often mistaken for scallions

Culinary uses

Chives are an integral part of French food and are part of the category of herbs called fines herbes in French which means "fine herbs". Fine herbs are typically used fresh and along with chives include chervil, marjoram, parsley, and tarragon.

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