Common names

Chives, Wild Chives

Plant Family

Amaryllidaceae

North American Native

Maybe, likely naturalized

Description/Taxonomy

First formally described by Carl Linnaeus, chives derive their name from the Latin word from onion. Although references to chives in the Middle Ages called chives "rush leeks".

History

Native to much of Eurasia and naturalized in much of the world, common chives have a long history of culinary use, and plantings as a perennial herb.

Parts Used

Leaves and Flower Blossoms.

Hickok Farms Products

Finishing Salts, Freeze Dried

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Cultivation

The Common Chive is a perennial that is easy to grow from seed, or rhizome divisions.

Advantages

Pollinators are attracted to this flower, Deer-resistant, Perennial

Culinary

Chopped leaves are used to add onion flavors to foods and are used fresh, dried or freeze-dried. Flowers can be used fresh, dried in finishing salts, as a flavoring herb or pickled to add brightness to salads or dressings. Blossoms are also used to flavor vinegar and impart a vibrant color.

Constituents

Constituents include allicin, lutein, and zeaxanthin. They also contain quercetin, which may reduce inflammation, as well as choline and folate.

Herbal and Medicinal Uses

Chives have been used for topicals to treat infections. Nutritionally, it is high in vitamins A, C, and E, as well as various minerals and antioxidants.