Name: Chives (Allium schoenoprasum)
Origin: The Mediterranean region
Description: A 15-30 cm high, perennial plant taking up about a 15 cm wide area; its root is a white, narrow bulb; its stem is greyish green and of tubular shape; leaves are thin and tubular; flowers are ball-shaped, purplish red. Has a high vitamin C and iron content.
Culinary use: Minced leaves may be used in soups and sauces, fish and egg dishes, meat stuffing, vegetable dishes, salads and salad dressings, cooked and baked potatoes. As it has a mild onion flavour, it can be used instead of onion. Cooking destroys its flavour, so it should be added to foods immediately before serving.
Medicinal use: Stimulates appetite; has a beneficial effect on blood circulation.
Cultivating and harvesting: Can be planted in sunny to semi-shady spots. Regular watering and removing buds will enhance growth of the leaves. Can be easily preserved by both drying and freezing. Always cut leaves instead of tearing them, as it may damage the plant.