Chive History
Chives (Allium schoenoprasum), a member of the onion family and native to Asia and Europe, have been around over 5,000 years. Yet, they were not actively cultivated until the Middle Ages.Its botanical name is derived from the Greek meaning reed-like leek. The English name chive comes from the Latin cepa, meaning onion, which in turn became cive in French.
Prized for their flavor, this smallest member of the onion family has many wild cousins growing throughout the Northern hemisphere, including ramps and scallions.
Chives grow in clumps like grass, sending up graceful, hollow, thin leaves up to 12 inches. Unlike regular onions, no large bulb forms underground. Thus, it is the leaves that are the source of the onion flavor.
A perennial plant, chives are perfect for the home gardener, even those with brown thumbs. If you grow your own, you will be blessed in the spring and summer with lovely lavender flowers shaped like a delicate puffball. These flowers are also edible, and make a strikingly colorful garnish for any dish. However, be aware that the flavor of chives becomes more harsh after flowering. To avoid flowering, simply keep snipping the leaves back.
More about Chives and Chive Recipes:
• Chive Selection and Storage• The Difference Between Chives and Garlic Chives - FAQ
• Chive Cooking Tips
• Chives and Health
• Chive History
• Chive Recipes
Chives Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Cookbooks
| • | Onions, Onions, Onions |
| • | Garlic, Onion, & Other Alliums |
| • | Herbs & Spices: The Cook's Reference |
| • | The Herbfarm Cookbook |
| • | More Cookbooks |
