History
Chives belong to the same family as onions, leeks, and garlic. The Latin name of this species means 'Rush-Leek.'
Although they are native to Asia and Eastern Europe, by the sixteenth century chives were common plants in herb gardens throughout Europe.
This species now occupies an extensive area in the northern hemisphere. It is found all over Europe from Corsica and Greece to the south of Sweden, in Siberia as far as Kamschatka and also in North America. The variety found in the Alps is the nearest to the cultivated form.
The gypsies of ancient times used chives in fortune telling. It was believed that you should hang bunches of dried chives around your house to ward off disease. Ancient Romans believed chives could relieve the pain from sunburn or a sore throat. Marco Polo is credited with bringing chives to Europe from China.
The ancient belief claiming that chives "send up hurtful vapors to the brain" was mere rumor and never had any foundation to it. Though it's strong scent can certainly effect your head for a moment.
Growing Chives & Varieties
Appearance - These hearty growers form tubular leaves up to 24 inches high. In late spring they have lavender, ball-shaped heads of flowers. Both the flowers and the foliage are edible.
Growing Know-How - Give chives full sun and well-drained soil of average fertility. Space plants about 18 inches apart. When the flowers begin to fade, cut them all off at the base of the plant if you want to prevent them from self-sowing.
Some flowers may appear sporadically through the summer, so keep your eye out for them - they make excellent cut flowers. In late summer, you can dig up a plant or two and put them in large pots to keep in a cool windowsill or light garden for winter harvests. Leave the pots outdoors until after a few frosts for best indoor leaf production.
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