Chives

From Atkinspedia

The chive (Allium schoenoprasum) is the smallest member of the onion family, native to Europe, Asia and North America. They are referred to only in the plural, because they grow in clumps rather than as individual plants. When cut, the thin, pointed, hollow stems will grow back continuously.

Its species name derives from the Greek skhoinos (sedge) and prason (onion). Its English name, chive, derives from the French word cive, which was derived from cepa, the Latin word for onion.

Culinary uses for chives involve shredding its leaves (straws) for use as condiment for fish, potatoes and soups. Because of this, it is a common household herb, frequent in gardens as well as in grocery stores. It also has insect-repelling properties which can be used in gardens to control pests.

When Buying

When buying chives, choose fresh, evenly green leaves that show no signs of yellowing, softness, or drying out.

Uses

Culinary

Chives are grown for their leaves, which are used for culinary purposes as a condiment, which provide a somewhat milder flavor than some onion species.

Chives have a wide variety of culinary uses, such as in traditional dishes in France and Sweden, among others. The flowers of chives may also be used to garnish dishes. Chives are one of the "fines herbes" of French cuisine, which also include tarragon, chervil and/or parsley.

Chives can be found fresh at most markets year-round, making it a readily available spice herb; it can also be dry-frozen without much impairment to its taste, giving home growers the opportunity to store large quantities harvested from their own gardens.

Chives are also rich in vitamins A and C, and contain trace amounts of sulfur and iron.