Herb & Spice Companion

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HERB & SPICE COMPANION

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CHIVES

Allium schoenoprasum

Flavors: mild onion, fresh, subtly

spicy; milder than scallions

A member of the onion family and a relative of garlic, chives are used in many cui-

sines across the globe and enjoyed for their fresh, zesty crunch. They grow long, hol-

low green reeds from small bulb roots

and sprout bright pink-purple flowers

in summertime that are also edible and

onion flavored. Garlic chives (allium

tuberosum) are grown throughout Asia

and have been used in Chinese cooking

for close to five thousand years; true to

their name, they have a stronger garlic

flavor than standard chives.

A fundamental ingredient in the

French herb blend fines herbes (see rec-

ipe on page 250), chives are always used

fresh or added at the very end of cook-

ing to retain optimal flavor.

In the Garden

For a steady supply of perennial chives in the kitchen, grow them in containers indoors

in a sun-filled window.

Size: 1 to 2 feet tall

Container: 6 to 8 inches in diameter

Light: Full sun

Soil: Moist, rich, well drained; add compost

Plant: Seeds or clumps from a nursery

Water: Regularly, when soil feels dry to the touch

HEALTH BENEFITS

Like onions and garlic, chives contain

allicin, a compound believed to help

lower cholesterol and blood sugar.

They also offer several compounds

with antioxidant powers, including

vitamin K, carotenes, and quercetin,

known to help stave off symptoms of

aging and protect from degenerative

conditions like heart disease and

cancer.

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