Chives (Allium Schoenoprasum) | Herbelpedia

Chives, like all onions, are bulb plants although their tiny bulbs may go unnoticed. They grow in clumps, with round, hollow, grass-like leaves that can reach a height of 9 inches with deep purple or pink flowers that make an attractive garnish.

Native to cooler parts of Europe and Asia, chives have been used in foods for nearly 5000 years. Its name is derived from cepa, the Latin word for onion, which evolved into the French word cive.

Chives taste like mild, sweet onions. They complement just about any savory dish and are used with onions, potatoes, tomatoes, peas, carrots, poultry, fish, veal, sauces, cheese and eggs. Since prolonged heat destroys most of their flavour, chives should be added in the last 5 to 10 minutes of cooking or in dishes that are cooked for a shot time.

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