The History of Chives

Chives (llium schoenoprasum) are part of the Liliaceae family and are native to both Europe and Asia. (Some sources note that chives are also native to North America, while others assert they were simply naturalized in the area over time.) Chives have been cultivated in Europe since the Middle Ages and have a long history of being used for both culinary and medicinal purposes. Chives were also cultivated in China as far back as 4,000 years ago. Today, chives are grown in many parts of the world. They are known for being easy to grow, lack significant problems with disease, and are not popular with garden pests. They are most commonly grown for culinary purposes, but are also sometimes grown for aesthetic reasons — depending on the cultivar, chives produce purple or white flowers in spring or early summer. The two most common varieties of chives grown for culinary purposes are Allium schoenoprasum and A. tuberosum, better known as “garlic chives.” (The former has a mildly onion-like flavor while the latter has a distinct garlicky taste.) Many cultures all around the world use chives in their cooking, including but by no means limited to Chinese, Japanese, and American cuisines.