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CHIVES


CHIVES (Allium schoenoprasum)

The most delicate and sophisticated member of the onion family. The round,hollow leaves with an oniony flavor grow from small bulbs in grass likeclumps. Chives can grow up to 2 feet tall, but are usually shorter becausethe tops of the leaves are continually being clipped for use as a seasoning.The clover like flowers are a rose purple color and appear first as a littlebulb like bud among the round green leaves.

Another allium species similar to common chives is garlic chivesor Chinese chives (A. tuberosum). They resemble common chives in their clumpinggrowth form, but the leaves are flat instead of round and are a powderygray color. The flowers of garlic chives grow in clusters above the tipsof the leaves and are white.
Leaves have a mild garlic flavor.

Chives do best in moist, fairly rich soil and in full sun.
Common chives are evergreen (or nearly so) in mild regions, and go dormantwhere winters are severe. Chinese chives are less vigorous than common chivesand more inclined to winter dormancy. They both require the same culture.Bring clumps of common and Chinese chives indoors in containers for thewinter to assure a supply of fresh leaves for cooking. Chives are usuallybought as small plants, but they also can be grown from seeds. If you havea clump of chives, you can increase it easily by dividing the roots. Theplant is pretty enough to use as an edging for flower borders or an herbgarden, and the flowers even can be cut and used in arrangements.

Use chopped chives in salads, cheese and egg dishes, gravies, and soupsfor a delicate onion or garlic flavor. Cut the tops of the leaves as soonas the plants are established. They usually are used fresh but can be preservedby drying or freezing. They should not be cooked for long periods or athigh temperatures.