Chives
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| Allium schoenoprasum L. |
- This article is about the plant Chives. For other uses, see Chives (disambiguation).
Chives (Allium schoenoprasum), is the smallest species of the onion family<ref name="tropic">LaFray, Joyce (1987). Tropic Cooking: The New Cuisine from Florida and the Islands of the Caribbean. Oakland: Ten Speed Press, 292. 0898152348.</ref> Alliaceae, native to Europe, Asia and North America<ref name="mobot">Allium schoenoprasum factsheet, from Kemper center for home gardening, retrieved on June 13, 2006</ref>. They are referred to only in the plural, because they grow in clumps rather than as individual plants. Allium schoenoprasum is also the only species of Allium native to both the New and the Old World.
Its species name derives from the Greek [word]s skhoinos (sedge) and prason (onion).<ref>Gräslök, from Den virtuella floran, retrieved on June 13, 2006 </ref> Its English name, chive, derives from the French word cive, which was derived from cepa, being the Latin word for onion.<ref name="hc">Chives, from homecooking.about.com, accessed on June 13, 2006</ref>
Culinary uses for chives involve shredding its leaves (straws) for use as condiment for fish, potatoes and soups. Because of this, it is a common household herb, frequent in gardens as well as in grocery stores. It also has insect-repelling properties which can be used in gardens to control pests.<ref>Kaufman, Peter B, Thomas J Carlson, Kaufman B Kaufman, Harry L Brielmann, Sara Warber, Leland J Cseke, James A Duke (1999). Natural Products from Plants. Boca Raton: CRC Press, 261. 084933134X.</ref>
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[edit] Biology
The chive is a bulb-forming herbaceous perennial plant, growing to 30-50 cm tall. The bulbs are slender conical, 2-3 cm long and 1 cm broad, and grow in dense clusters from the roots. The leaves are hollow tubular, up to 50 cm long, and 2-3 mm in diameter, with a soft texture, although, prior to the emergence of a flower from a leaf, it may appear stiffer than usual. The flowers are pale purple, star-shaped with six tepals, 1-2 cm 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.<ref>Allium schoenoprasum factsheet, from Kemper center for home gardening, retrieved on June 13, 2006, based on the position of the botanical Garden (Missouri)</ref><ref>Gräslök, from Den virtuella floran, retrieved on June 13, 2006, The facts mentioned on the site applies to Sweden, which is in the northern part of thehabitat zone.</ref>
Chives are the only species of Allium native to both the Old World and New; however, some argue that the race found in North America should be classified as A. schoenoprasum Var. sibiricum, although this is disputed. There have, however, been significant differences among type specimens: one example was found in northern Maine growing solitary, instead of in clumps, also exhibiting dingy grey flowers.<ref>McGary, Mary Jane (2001). Bulbs of North America: North American Rock Garden Society. Portland: Timber Press, 28-29. 088192511X.</ref>
Albeit repulsive to insects in general, due to its sulfur compounds, its flowers are attractive to bees, and it is sometimes kept to increase desired insect life.<ref>Baines. C. Making a Wildlife Garden. 0</ref>
[edit] Uses
[edit] Culinary
Chives are grown for their leaves, which are used for culinary purposes as condiment, which provide a somewhat milder flavour than its neighbouring Allium species.
Chives have a wide variety of culinary uses, such as in traditional dishes in France<ref>[1]</ref> and Sweden<ref name="swe">Försök til en Flora Oeconomica Sveciæ by A. J. Retzius (1806)</ref>, among others. In his 1806 book Attempt at a Flora (Försök til en flora), Retzius describes how chives are used with pancakes, soups, fish and sandwiches.<ref name="swe">Försök til en Flora Oeconomica Sveciæ by A. J. Retzius (1806)</ref> It is also an ingredient of the gräddfil sauce served with the traditional herring dish served at Swedish midsummer celebrations. The flowers may also be used to garnish dishes. <ref>Allium schoenoprasum, from Mountain valley growers, accessed on June 13, 2006</ref>
Chives are one of the "fines herbes" of French cuisine, which also include tarragon, chervil and/or parsley.
Chives can be found fresh at most markets year-round, making it a readily available spice herb; it can also be dry-frozen without much impairment to its taste, giving home-growers the opportunity to store large quantities harvested from their own garden.<ref name="hc">Chives, from homecooking.about.com, accessed on June 13, 2006</ref>
[edit] In 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<ref name="japanese_beetles">http://www.selfsufficientish.com/pests.htm</ref>).<ref name="swe">Försök til en Flora Oeconomica Sveciæ by A. J. Retzius (1806)</ref>. While the growing plant repels unwanted insect life, the juice of the leaves can be used for the same purpose, as well as fighting fungal infections, mildew and scab. <ref>Holtom. J. and Hylton. W. Complete Guide to Herbs. Rodale Press 1979 ISBN 0-87857-262-7</ref><ref>Riotte. L. Companion Planting for Successful Gardening. Garden Way, Vermont, USA. 1978 ISBN 0-88266-064-0</ref><ref>Huxley. A. The New RHS Dictionary of Gardening. 1992. MacMillan Press 1992 ISBN 0-333-47494-5</ref>
As mentioned before, its flowers are attractive to bees, which are important for gardens with an abundance of plants in need of pollination.
[edit] Medical uses
The medical properties of chives are similar to those of garlic, but weaker; the faint effects in comparison with garlic are probably the main reason for its limited use as a medicinal herb. Containing numerous organisulplide compounds such as allyl sulfides<ref>Burdock, George A (1996). Encyclopedia of Food & Color Additives. Boca Raton: CRC Press, 87, 95-96. 0849394120.</ref> and alkyl sulfoxides, chives have a beneficial effect on the circulatory system, acting upon it by lowering the blood pressure.<ref name="phd">Talkin' Chive, by Winston J. Craig, Ph. D, from Vibrantlife.com, accessed on June 13, 2006 </ref> As chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, albeit digestive problems may occur following over-consumption.<ref name="phd">Talkin' Chive, by Winston J. Craig, Ph. D, from Vibrantlife.com, accessed on June 13, 2006 </ref>
Chives are also rich in vitamin A and C, as well as trace amounts of sulfur and iron, both needed by the body.<ref name="sal">Chives, from "Sally's place", accessed on June 13, 2006</ref>
[edit] Cultivation
Chives are cultivated both for its culinary uses as well as its ornamental value; the violet flowers are popular to dry to make ornamental dry bouquets.<ref>Flower & Garden Magazine, June-July 1996, The lazy gardener's guide to potpourri</ref>
Chives thrive in well drained soil, rich in organic matter, with a pH of 6-7 and full sun.<ref name="mobot">Allium schoenoprasum factsheet, from Kemper center for home gardening, retrieved on June 13, 2006</ref>
Chives can be grown from seed when mature in summer, or early the following spring. Typically, chives need to be germinated at a temperature of 15 °C to 20 °C and kept moist. They can also be planted under a cloche or germinated indoors in cooler climates, then planted out later. After at least four weeks, the young shoots should be ready to be planted out. Some prefer to replant the small clump of chives available in plastic pots at some markets, thus avoiding unnecessary work with sowing seeds and cloche cultivation.
In the winter, chives die back to the underground bulbs, with the new leaves appearing in early spring. Chives starting to look old can be cut back to about 2-5 cm; this length is also preferred when harvesting, making the unattractive yellowing appear close to the ground, so that the plant can retain its aesthetic value.
[edit] History and cultural importance
Chives have been cultivated in Europe since the Middle Ages, although signs of its usage date back to 5000 years ago,<ref name="hc">Chives, from homecooking.about.com, accessed on June 13, 2006</ref> used by the Chinese.[citation needed]
The Romans believed chives could relieve the pain from sunburn or a sore throat. They believed that eating chives would increase blood pressure and acted as a diuretic.[citation needed]
Romanian Gypsies have used chives in fortune telling.<ref name="sal">Chives, from "Sally's place", accessed on June 13, 2006</ref>
It was believed that bunches of dried chives hung around a house would ward off disease and evil.<ref name="sal">Chives, from "Sally's place", accessed on June 13, 2006</ref>
[edit] Gallery
Clump of chives |
Close-up of a chive flower |
Close-up of a flower |
Capsules with seeds |
[edit] See also
[edit] References
[edit] External links
- Mrs. Grieve's "A Modern Herbal" @ Botanical.com
- Chives, history, clutivation,container growing and a recipe
da:Purløg de:Schnittlauch es:Cebolleta eo:Sxenoprazo fr:Ciboulette it:Erba cipollina hu:Metélőhagyma nl:Bieslook ja:チャイブ pl:Szczypiorek pt:Allium schoenoprasum sl:Drobnjak sv:gräslök zh:蝦夷蔥
