Chives

History

Chives (Allium schoenoprasum) are the only Allium species native to both the Old and New Worlds, found wild across Europe, Asia, and North America—evidence suggests they were one of the earliest seasonings used by ancient peoples on multiple continents. Chinese records document chive cultivation dating back over 5,000 years, where the herb was valued both for culinary use and believed medicinal properties including blood purification. The Romans believed chives would relieve sunburn pain and soothe sore throats, while medieval Europeans grew them in monastery gardens and attributed magical powers to the plant, hanging bunches in homes to ward off evil spirits and disease. The herb's name derives from the Latin "cepa" meaning onion, which evolved through Old French "cive" to the modern "chive." Unlike most alliums that originated in Central Asia, chives' circumpolar distribution meant they were likely consumed by prehistoric peoples from Siberia to Scotland to Scandinavia long before recorded history. The cheerful purple pompom flowers that appear in late spring are fully edible and have become increasingly popular among chefs for their mild onion flavor and striking visual appeal. Garlic chives (Allium tuberosum), a distinct but related species with flat leaves and white flowers, has been a staple of Asian cuisine for millennia and has gained popularity in Western gardens.