    
Chives
 Chives
© Denzil Green
The plant grows 6 to 10 inches high (15 to 25 cm). If the plant flowers, it will produce blue flowers, but never any seed: it self-propagates by producing bulbs.
In a temperature climate where the winter isn't severe, the Chive plant can be treated as a hardy perennial that will grow back in the spring. It can be clipped 3 or 4 times a year.
Chives have a very mild, subtle onion flavour. The onion flavour and taste comes from the oil in its stalk, which is rich in sulphur, like onions.
Chives are best used fresh, because the flavour of Chives is destroyed by drying. Freeze-dried ones are now available, which are fine for use in cooking and in bread recipes.
Chives are grown all over Europe and North America; they grow wild in Italy, Greece, Oxfordshire and Wales.
Cooking Tips
/chives/$file/chives_flowering.jpg "Flowering Chives") Chives in bloom
- © Denzil Green
Chives are easier to cut with kitchen scissors rather than a knife.
Substitutes
Green onion or shallot tops, chopped finely.
Equivalents
3/4 cup, chopped = 1 oz / 30g
Storage
Store fresh Chives wrapped in damp kitchen paper in a plastic bag or container for several days.
History
The first records of Chives being harvested date back to the 16th century in Northern Europe.
The Chives that the French settlers on the island of Cape Breton at Fort Louisbourg brought with them in the early 1700s escaped cultivation and have since grown wild on that island.
Language Notes
Onion in Latin was "cepa". That become "cive" in Old French, and later evolved into the word for Chives in English.
Also called:  Allium Schoenoprasum (Scientific Name) Ciboulette (French) Schnittlauch (German) Erba cipollina (Italian) Cebollana, Cebolleta, Cebollino, Sueldacostilla (Spanish) Cepa pallacana (Roman)
See Also
Onions
Other entries for Chives
Asatsuki, Flowering Chinese Chives, Garlic Chives, Gau Choy Sum, Herbed Vinegars, Yellow Chinese Chives
Other entries for Herbs
Angelica, Angostura Bark, Basil, Bay Leaf, Borage, Chamomile, Chervil, Comfrey, Coriander, Cress, Curry Leaves, Dill, Dried Herbs, Epazote, Fennel, Fenugreek, Filé, Folium Indicum, Greens, Hops, Hyssop, Lavender, Loroco, Lovage, Marjoram, Mexican Tarragon, Mint, Oregano, Parsley, Pennywort, Potherbs, Rosemary, Rue, Sage, Salad Burnet, Sarsaparilla, Sassafrass, Savoury, Screw Pine Leaves, Shiso Leaves, Silphium, Sorrel, Tarragon, Thyme, Trefoil, Valerian, Wild Garlic, Winter Purslane, Yarrow, Yomogi
Related Recipes
Barley and Sweet Potato Risotto, Charlotte Potato Salad with Single Cream, Lemon and Chives, Corn & Red Onion Salsa, Potato Bread (with Sour Cream & Chives), Potted Shrimp
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