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The slender, onion-flavored, green foliage of chives can be eaten fresh or cooked, and can even be frozen for use later.
The cheery, lavender-pink flowers of this perennial herb are also edible and make this species a welcome addition to ornamental borders.
Plants will self-sow.
Chives have a long history, cultivated for both culinary and medicinal purposes for thousands of years. Originating in Asia and Europe, they were used in ancient China as early as 3000 BCE.
Valued for their digestive and fatigue fighting properties the Romans used them to relieve pain and aid in digestion. They were introduced to the America's by colonists.
