Chives are the smallest member of the onion genus, Allium. With the full scientific classification of Allium schoenoprasum this tiny vegetable has a wide range of uses and benefits for human health. This particular herb (as it is commonly used) is native to Europe, North America, and parts of Asia, but is now widespread across the globe, as it has become a very popular addition to many culinary dishes.

Chives are bulbous plants, but their stems are long and hollow, which is the edible part of the plant. These hollow stems are commonly sliced and added to fish, soups, sauces, salads, Mexican cuisine, potato dishes, and a wide range of other meals. The unopened flower buds can also be ground into a useful spice, but the most commonly seen chives are freshly chopped stems.


Chives are the smallest and most delicately flavoured member of the onion family. They have a mild, fresh, onion flavor and bright green color. They pair extremely well with seafood and will make every omelette richer in taste and look, since they do not lose the green color. And then, we have the extremely popular flowering chives. The best part about the colorful blossoms is that they are not only a decoration but a culinary treat as well. Add the snipped flowers to vinegar, and you will get shocking, lilac color vinegar with delicate taste, or just add them to salads for a subtle onion flavor and a distinct look. A nice trick for preparing drinks is to submerge flower petals into water and make some fancy ice cubes.

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