Plants in Your Herb Garden: Chives

Chives (allium schoenoprasum) are a wonderful addition to any herb garden. It is especially popular in colder climates, as it weathers harsh winters well. Chives are the only species of alium native to both Europe and North America. They are the smallest member of the onion family.

Known for its spike-like leaves and round purple blossoms, the Latin named means "onion". It's reported that the Chinese used the herb over 5,000 years ago. Chives are a bulb-forming perennial, growing from six to ten inches high.

Chives are not generally used medicinally, although some use for circulatory system ailments. This herb is rich in vitamins A and C. (Consult with your physician before using any kind of herb for its medicinal properties.)

Offering a mild onion taste, chives are often used in culinary dishes such as potatoes, soups, and fish. They are also a common addition to cream cheese, egg dishes, and salads. Fresh chives are a classic condiment to baked potatoes with sour cream. Chives are also a great addition to fish dishes, adding a subtle (not overpowering) taste of onion. For meat lovers, try chive butter over your steak.

Chive flowers make a wonderful addition to dried flower arrangements, or as part of potpourri. They also make an interesting garnish for culinary dishes.

Chives are easy to grow, especially transplanted. The plants do well in Zones 3-9 as hardy perennials.

You can buy a plant at your local nursery, or take a division from an existing plant. To divide a plant, use a sharp shovel to remove part of the plant and its roots, being careful not to damage the roots. Dig a hole with plenty of organic matter added, and place the transplanted chive directly into the ground. Cover with soil and water thoroughly. Wait to take cuttings for about a year, after the plant becomes established. The chive leaves die back in the winter, and are regenated every year from the bulbs.