Chives, Onion chives

Where does Chives grow?

Found in: Africa, Alaska, Algeria, Argentina, Armenia, Asia, Australia, Austria, Britain, Bulgaria, Canada, Caucasus, Central Asia, Central America, Central Asia, China, Cook Islands, Croatia, Cuba, Czech Republic, Denmark, East Africa, Estonia, Europe, Falklands, France, FSM, Germany, Greece, Grenada, Guyana, Haiti, Hawaii, India, Indochina, Indonesia, Iran, Iraq, Ireland, Italy, Japan, Kazakhstan, Korea, Lithuania, Marshall Islands, Mediterranean, Micronesia, Monaco, Mongolia, Nauru, North Africa, North America, Northeastern India, Norway, Pacific, Pakistan, Papua New Guinea, PNG, Philippines, Pohnpei, Poland, Portugal, Romania, Russia, Scandinavia, SE Asia, Serbia, Siberia, South Africa, Southern Africa, South America, Spain, Sweden, Switzerland, Tasmania, Thailand, Turkey, Tuvalu, United States, Yugoslavia, Zimbabwe

Notes: There are about 300-700 Allium species. Most species of Allium are edible (Flora of China). All alliums are edible but they may not all be worth eating! They have also been put in the family Alliaceae.

Status: It is becoming more common in the highlands of Papua New Guinea. It is a commercially cultivated vegetable.

Growing Chives, Onion chives

Cultivation: Plants are grown by division of the clump, or by seeds. Seeds are normally put in a nursery then transplanted. A spacing of 15-20 cm between plants is suitable. The leaves can be cut off several times.

Edible Uses: The mild flavoured leaves are eaten raw or used to flavour food. They are used to flavour salads and meat. The flowers are eaten and used as flavouring and garnish.

Production: Shoots can be harvested 70-100 days from planting. The outer leaves are cut 2 cm from the base leaving the central clump intact. Clumps should be replanted every 2-3 years.

Nutrition Info

Chives, Onion chives Photos

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