Chives belongs to the onion family and has a mild onion/garlic flavour. However they have a fresher, more delicate flavour and do not leave you with the unwelcome garlic after-breath.

Also, using chives, you are spared the tearful chopping and peeling requirements of their cousins The mild chive flavour is a great accompaniment to fish, eggs and potatoes. They are commonly used in cold soups, stir-fries, dips and cream and cheese sauces and as a garnish ...more….

Marco Polo is reputed to have experienced chives on his travels 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 name “chives” is said to be derived from the Latin cepa, meaning onion. Chives have been used in cuisine for a recorded 5000 years ...more...

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

They are reputedly mildly antibiotic. Chives, chopped and sprinkled on food, are said to aid digestion and stimulate appetite

Chives are best grown by simply splitting and separating the bulbs of existing plants and replanting.

They grow wild in most parts of the world Given full sun and planted in rich, well drained soil they will produce healthy plants which will adorn any herb garden with their purple heads. They are hardy plants, however, which will still produce good plants in poorer soils and partial sun.