Chives (Allium schoenoprasum) are a member of the onion family (Alliaceae) grown for their leaves, which are used as an herb. Chives have a much milder flavor than onions or garlic. They are referred to only in the plural, because they grow in clumps rather than alone.
Chives are chopped raw and typically used for seasoning salads and omelettes, or as a topping for baked potatoes.
Cultivation
Chives thrive in well drained soil, rich in organic matter, with a pH of 6.0-7.0 and the full sun. They tolerate light shade, but 6-8 hours of direct light is best.
External links
Section Eclectic herbal information
Mrs. Grieve's (http://www.botanical.com/botanical/mgmh/c/chives65.html) "A Modern Herbal" @ Botanical.com
Chives is also the name of a commune in the Charente-Maritime département, in France.
Chinesechives (also referred as garlicchives) are used in Chinese cuisine as a garnish in a number of stir fry dishes, tossed in after cooking is complete to add color and mild flavor.
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