Allium schoenoprasum
Family: Alliaceae

These hardy perennials belong to the same family as the onion, garlic, shallot and leek. As they do not contain the same amount of sulphur as onion, their flavor is milder and they are more digestible. Chives are a real asset to the kitchen: they can be used to garnish almost any dish, and they add an onion-like taste to omelettes, salads, potatoes and soups. A. schoenoprasum grows from tiny bulbs in clumps of long, round, hollow stems to about 30 cm (12 in) tall. It produces pretty, mauve, clover-like blossoms in spring and summer. Chives make an attractive border plant.

Cultivation

Chives do well in a rich, well-drained soil in a sunny, open position. They usually die right down during winter, particularly in cold climates. They should be covered with straw in areas of heavy frost. When they start shooting again in spring, and the stems reach 5 cm (2 in), divide the clumps and plant 15 cm (6 in) apart. This is important as they can die if overcrowded, for large clumps take a lot of nutrients from the soil. For this reason, too, it is a good idea to mulch them with well-rotted organic matter such as manure or compost. Pick both the flowers and the stems as this improves the plant. Cut the outside stems of each bunch with scissors, to just above soil level.

Climate

Suitable for zone 5 and above.