Allium schoenoprasum Chives Related species:
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Chives are among the most ancient
of herbs. The Chinese used chives as early as 3,000 BC as an antidote to
poisons and as a remedy against bleeding.
Chives contain Vitamins B and C, sodium, calcium, potassium, phosphorus and iron. They are said to aid the digestion, stimulate the appetite, and reduce high blood pressure. Only the fresh young leaves are good as seasoning, and have a mild, onion flavour. Chives can be used as a substitute for onions in soups, sauces, salads, spreads and herb butters. The chive is a hardy perennial that forms thick clumps of hollow, tubular leaves growing from tiny bulbs. In the second year after sowing, an umbel of pink or purplish flowers appears on the stem. This should be removed in order to keep the flavour in the leaves. Chives can be propagated by seed or division, and will grow in almost any type of soil. Chive spray provides a pollution-free method of controlling diseases and pests in the garden, and is made by pouring boiling water over dried chives, infusing for 15 minutes, and diluting with twice the amount of water used for the infusion. This spray overcomes apple scab, and is effective against gooseberry mildew. Chives grown next to roses keep them free from aphids, and benefit carrots when used as a companion plant. |