Botanical Name: Allium schoenoprasum
- English: Chives
- Also, Known As: Thoum Muammar, Waraq basal, Pianj koli, Div chesun, Luk sibirski, Gau choi, Ha yih chung, Sai heung chung, Civette, Ciboulette, Tareh, Metélőhagyma, Snidling, Erba cipollina, Aglio ungherese, Chaibu, Chyaibusu, Cepa pallachana, Cebolinho, Luk rezanets, Shnit-luk, Luk skoroda, Cebollino, Kui chai farang, Hom paen
Habitat: Europe and Asia
Part used: Leaves
The Chive is the smallest, though one of the finest-flavored of the Onion tribe, belonging to the botanical group of plants that goes under the name of Allium, which includes also the Garlic, Leek and shallot.
An attractive perennial tuft with thin, tubular leaves growing from a cluster of slender, cylindrical white bulbs and bearing decorative purple flowers. The bulbs grow very close together in dense clusters, and are of an elongated form, with white, rather firm sheaths, the outer sheath sometimes gray. The Leaves are slender, long, cylindrical and hollow, tapering to a point and about the thickness of a crow squill. The slender, hollow leaves are grass-like, up to 30 cm long and up to 6 mm in diameter. They have a mild, onion like smell and taste. The seed-vessel, or capsule, is a little larger than a hemp seed and is completely concealed within the petals, which are about twice its length. The small seeds which it contains are black when ripe and similar to Onion seeds.
They are traditionally used in French cookery as a key ingredient of fines herbes, an aromatic mixture of chives with parsley, chervil and tarragon, in various proportions.
How to use:
As a spice.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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