Onion chives, when young, resemble tufts of fine grass. As they mature the leaves become circular and hollow with a distinct taste of onion. The mauve flowers, which appear in summer, are made up of thick knots of cylindrical petals forming round heads like clover blossoms.
Garlic chives, or Chinese chives as they are sometimes called, look very much like onion chives when they are young, but as they mature the leaves become broad and flat, the color is a light green and the flavor is characteristic of garlic, but much milder. The flowers begin to bloom in summer, in white star-like clusters at the top of long, round stems which are strong and tough and not suitable for eating. In China they are known as “gau choy sum,” “gau choy chow sin,” and “gau choy fa” and as “kui chaai” in Thailand. “Yellow chives” are obtained by growing garlic chives without exposure to sunlight. They have a much milder, delicate onion flavor.
History and mythology
Chives belong to the same family as garlic, shallot and leek and are thought to be a native of Britain. They grow wild in rocky pastures in the temperate areas of Northern Europe. It IS thought that they were known by the Ancients, as they grow wild in Greece and Italy.
The old French name was petit poureau because of their rush like appearance. Dr. Nicholas Culpeper, in his Complete Herbal, says that chives are under the dominion of Mars, and are hot and dry in the fourth degree sending “very hurtful vapors to brain.”
Cultivation
All chives can be raised easily from seed in spring, when planted in shallow drills in a box containing fine soil. Autumn (fall) sowing is also possible where the winters are mild. When seedlings have passed the stage where they look like delicate grass, plant them out into the garden, or into 6 inch (15 cm) pots for the kitchen window sill. Chives form a small bulb, so when planting them, allow about 12 bulbs to a clump, keeping the clumps 12 inches (30 cm) apart. Both onion and garlic chives are attacked by aphids, which usually can be eliminated, first by watering the leaves, then applying Derris Dust liberally to the wet foliage. This should be carried out at least twice a week until the pests have gone. In winter, the tops of chives wither back, then in spring they begin to shoot again. This is the best time to divide the clumps, making sure they are no larger than 2 inches (5 cm) in diameter. It is very important not to let the bunch of chives get too large as the center will then die out, owing to lack of nourishment. Chives can also disappear if allowed to flower profusely, thereby exhausting the plants. So pick off flower buds as they appear. You will be rewarded with healthy plants if they are watered well and if a little decayed manure is dug into the soil occasionally. When gathering chives, do not cut the leaves with scissors, as this causes them to die back slightly leaving an unattractive brown edge. Always pick off the leaves at the base with your fingers.
Harvesting and processing
Drying chives in the normal way, either in bunches on a wire rack or in the oven, is not satisfactory as they lose their color and flavor. The chives that one sees in food stores in bottles are dried by the “freeze dry” method. Fresh chives, both onion-and garlic- flavored, may be chopped finely, mixed with a little water, and frozen in ice cube trays to be used when needed. Chive butter made by mashing chopped chives into softened butter, allowing to set in the refrigerator, then cutting into squares, may also be frozen in sealed polythene bags.
Various uses
Culinary
Onion chives are an excellent standby for giving a subtle flavor to food when onions themselves may be too strong and indigestible. This is because there is not as much sulfur in the composition of chives in spite of what Dr. Culpeper said. Garlic chives are used instead of garlic for the same reason. The classic blend of delicately flavored herbs known as “fines herbes” consists of onion chives, chervil, parsley, and tarragon. These herbs are finely chopped and mixed together in equal quantities making a deliciously savory yet mild blend, to flavor and garnish omelets, cooked chicken and fish, salads, steamed vegetables, soups, and mornays. In Southeast Asia, garlic chives are used in different ways: for instance, the leaves may be chopped into about 1½ inch (4 cm) lengths and added to noodles. Garlic chives are used in dim sum and soups in China, Japan, Malaysia, Thailand and Vietnam as well as being an ingredient in fried pork and prawn dishes. In Thailand, the leaves are made into a soup for new mothers to boost their milk supply. Garlic chives are a popular green herb in Iran, where they are known as “tareh”. When the Chinese chive is allowed to flower, the vitamin A-rich flower is sometimes used as a garnish or stir-fried as a vegetable. The flavor of both onion and garlic chives is destroyed with long cooking, so if using them in hot food, add them during the last five to ten minutes. Finely chopped chives go into all kinds of salads, egg dishes, cream cheese, fish and poultry mornays, savoury sauces, and mayonnaise. Chopped chives make an attractive and tasty garnish.
Medicinal
Like the onion family, to which chives belong, they contain a pungent volatile oil with some sulfur present. Chives stimulate the appetite, have a tonic effect on the kidneys, and are said to help to lower high blood pressure.
Cosmetic
Chives, along with many other herbs, are a source of calcium, which helps strengthen the nails and teeth, always an important factor in achieving natural beauty.
Companion planting
Chives growing near the roots of apple trees which are infested with scab have helped reduce the scab. A chive tea made into a spray has been helpful in combating downy and powdery mildew on goose-berries and cucumbers. Chives also have a beneficial effect on carrots when grown near them. The carrots grow larger than usual. It has also been reported that chives are beneficial when cut up and mixed with the feed of very young turkeys. These findings only apply to onion chives.
