Chives

Chives, related to green onions and scallions are the smallest species in the onion family. Native to Europe, Asia and North America, they have been used many different ways over the years.

The chive is a bulb forming perennial plant, soft in texture prior to the blooming of the flowers. Standing at thirty to fifty centimeters tall, the leaves are completely hollow inside. Once bloomed, the flowers are star shaped with a light purple hue. Chives also have insect repelling properties which can be used to control pests in your garden.

Chives are grown for their leaves, which are used for culinary purposes. They provide a somewhat mild flavor and are found most popularly on fish, potatoes and soups. The flowers can also be used to garnish a dish but are a rare oddity.

The medical purposes of chives are similar to garlic. They are shown to lower blood pressure and are rich in vitamins A and C. As chives are served in small quantities, negative effects are rarely encountered.

Chives thrive in well drained soil and can be grown from seed and mature in summer. Typically, they need to be kept moist and be at a temperature of fifteen to twenty degrees Celsius. Where I live, chives die back to the underground bulbs in winter, with the new leaves appearing in early spring. Usage of chives date back five thousand years ago.

As chives are an abundant herb, they are seen in many dishes. While at Le Bernadin in New York City they served shaved chives with tuna, foie gras, toasted baguette and extra virgin olive oil. While I start to experiment with making ice cream I could see a chive ice cream in the future.