Chives, The Little Onion

by Alden Smith

Chives, a member of the onion family, have been in use for nearly 5,000 years. Native to the Orient, they were probably used first by the Chinese. The ancient Greeks followed, and by the sixteenth century they had earned a place in English gardens. When the colonists came to America, they brought chives along with them, along with other kitchen and medicinal herbs. Today, chives have earned a place in just about every kitchen in the United States. Here, we will discuss chives - their history, uses, how they are grown, and how to harvest and store them.

History of Chives

History tells us that Marco Polo discovered chives in his travels, and brought them back to Europe, and they have been used there every since. Chives, a member of the onion family, didn't find a lot of uses as a medicinal herb, unlike its cousin garlic. This member of the onion family was thought to have magical powers. It was believed that chives could drive away evil spirits and disease. Chives were hung in bundles in the home to protect the inhabitants. The Romani gypsies used chives in fortune telling. Romans believed that chives had the power to relieve pain.

Medicinal Uses of Chives

Chives have only a small place in medicinal history. The Romans believed it cured sunburn and pain from a sore throat. Chives contain an oil rich in sulfer, as do all members of the onion family. It is responsible for the onion flavor of chives, and also contributes to it medicinal value. Oil of sulfur is an antiseptic, and as such helps lower blood pressure. The problem with chives as a medicine is that large quantities must be consumed to reap any medicinal benefit. Chives are used to stimulate appetite and promote digestion. They are given when appetite is off due to a cold. Chives are often put in salads and cooked dishes for medicinal purposes. They are said to contain health-promoting compounds that are thought to help prevent cancer and treat high blood pressure. As in any other herb, these properties are not absolutely confirmed by science.

Culinary Use of Chives

Chives are best known for their use in cooking. What is a baked potato without sour cream and chives? Their taste is much like a sweet mild onion, and complements potatoes, asparagus, cauliflower, corn, peas, tomatoes, poultry and shellfish. It is used in creamy sauces, and works well with cheeses and egg dishes. Soups and stews are enhanced by the flavor of chives. Chives are always added at the very end of the cooking process.
Don't overlook the flowers, either. The flowers are often used in salads and as a garnish. The flowers will also go well in herb vinegar. Chives can be used for any recipe calling for the green part of scallions. It is available in all major grocery stores, and can be found fresh or frozen.

Cultivation

Allium schoenoprasum is the smallest member of the onion family. It can be started from seed by sowing 1/2 inch deep in flats or pots. They need to be in a warm environment of at least 60 degrees to germinate. They require darkness and constant moisture to germinate. Chives germinate slowly - in about 2 to 3 weeks you will see the tiny seedlings begin to emerge. When about four weeks old, they can be transplanted to the garden.

Chives, unlike many herbs, require rich soil to thrive. They need plenty of sunshine, but will grow well in partial shade. Plant in clumps of 4 or 5 in well drained soil, keeping clumps at least 8 inches apart. They should be separated at least every 3 years and divided to perform well.

Harvesting and Storage

Don't make the mistake of just snipping of the tops of this herb for use in cookery. Cut them near the base, and they will regenerate quickly.

Chives can be snipped after they establish and at least 6 inches tall. Don't cut them all back - they need a few leaves to keep growing. Flowers and stems are generally used fresh. They do not store well.

In the Kitchen

Use as you would any onion. Their taste is sweet but not overpowering. They are better used as a garnish or a condiment for such things as potatoes and even pizza. Try these things:

Sauté 1 or 2 cloves of chopped garlic in a small amount of olive oil. Add a pint of cherry tomatoes. Sauté for 2 more minutes. At the end of cooking, add a couple of tablespoons of freshly cut and chopped chives. Toss well, and serve immediately.
Chives are almost a standard herb in any garden. They are hardy, are a perennial, and have few requirements. Try growing them today. Nothing is better in the kitchen than chives.