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Chive belongs to the Liliaceae or Lily family. It is native to northern Asia and Europe and they grow wild in Italy and Greece. The French refer to it as rush leek. Chive or chives (it is often used in the plural form), are bulbous and have very long thin leaves that are hollow. The plant can grow up to about 1 foot. The Allium genus that chive comes under is the same as onions and garlic. A variety called garlic chives taste more like garlic.
Chive bulbs grow very close together in clusters and bluish purple flowers grow at the end of flowering stems, one flower per stem. The seeds are completely hidden in the petals. The plants will blossom in June and July. Chives can be propagated through seeds or by dividing the clumps of bulbs. The flowering stems are cut off from those plants that are grown for the leaves or grass as they are called,
Chives contain proteins, minerals, lots of vitamin C, some vitamin B, carotin, iron and arsenic. Chives also contain a pungent and volatile oil which gives the plants and other Allium genus plants its characteristic smell. But the chive is much more delicate and has a milder taste.
The grass is used whenever onions and garlic will over power the dish. It is used in salads, dips, sauces, and for flavoring vinegars. The English use it to flavor their beefsteak puddings and pies. Chopped fresh chives can be used as garnishes and in omelettes. Unlike other herbs, chives are seldom dried because it loses most of its flavor and smell. The flowers can be used in salads and as garnishes in soup.
Medicinal use: Chives can stimulate the appetite and help lower blood pressure. The essential oil is antibacterial.
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