The Plant w/Flowers
The Flowers
Description
"Chives are a bulb-forming herbaceous perennial plant, growing to 30–50 cm (12–20 in) tall. The bulbs are slender, conical, 2–3 cm (3⁄4–1 1⁄4 in) long and 1 cm (1⁄2 in) broad, and grow in dense clusters from the roots. The scapes (or stems) are hollow and tubular, up to 50 cm (20 in) long and 2–3 mm (1⁄16–1⁄8 in) across, with a soft texture, although, prior to the emergence of a flower, they may appear stiffer than usual. The grass-like,[13] leaves, which are shorter than the scapes, are also hollow and tubular, or terete, (round in cross-section) which distinguishes it at a glance from garlic chives (Allium tuberosum). The flowers are pale purple, and star-shaped with six petals, 1–2 cm (1⁄2–3⁄4 in) wide, and produced in a dense inflorescence of 10-30 together; before opening, the inflorescence is surrounded by a papery bract. The seeds are produced in a small, three-valved capsule, maturing in summer. The herb flowers from April to May in the southern parts of its habitat zones and in June in the northern parts.[16][17]
Chives are the only species of Allium native to both the New and the Old Worlds. Sometimes, the plants found in North America are classified as A. schoenoprasum var. sibiricum, although this is disputed. Differences between specimens are significant. One example was found in northern Maine growing solitary, instead of in clumps, also exhibiting dingy grey flowers.[18]
Although chives are repulsive to insects in general, due to their sulfur compounds, their flowers attract bees, and they are at times kept to increase desired insect life.[19]" (Wikipedia)
Uses
Culinary arts:
Chives are grown for their scapes and leaves, which are used for culinary purposes as a flavoring herb, and provide a somewhat milder flavor than those of other Allium species.
Chives have a wide variety of culinary uses, such as in traditional dishes in France, Sweden, and elsewhere.[24] In his 1806 book Attempt at a Flora (Försök til en flora), Retzius describes how chives are used with pancakes, soups, fish, and sandwiches.[24] They are also an ingredient of the gräddfil sauce with the traditional herring dish served at Swedish midsummer celebrations. The flowers may also be used to garnish dishes.[25] In Poland and Germany, chives are served with quark cheese. Chives are one of the fines herbes of French cuisine, the others being tarragon, chervil and parsley. Chives can be found fresh at most markets year-round, making them readily available; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own gardens.[22]
Uses in plant cultivation
Retzius also describes how farmers would plant chives between the rocks making up the borders of their flowerbeds, to keep the plants free from pests (such as Japanese beetles).[24][26] The growing plant repels unwanted insect life, and the juice of the leaves can be used for the same purpose, as well as fighting fungal infections, mildew, and scab.[27][28][29]
Medicine:
The medicinal properties of chives are similar to those of garlic, but weaker; the faint effects in comparison with garlic are probably the main reason for their limited use as a medicinal herb. They also have mild stimulant, diuretic, and antiseptic properties.[30] As chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, although digestiveproblems may occur following overconsumption.[31]
Chives are also rich in vitamins A and C,[32] contain trace amounts of sulfur, and are rich in calcium and iron.[33] " (Wikipedia)
Internet Resources