Chives grow wild in both the Old and the New World. They have probably been used since ancient times, but they have only been cultivated since the Middle Ages.

Grow chives from seed sown in spring or in autumn in areas where winters are mild. In cold climates the plants will become dormant over the winter. Clumps of bulbs can be divided in winter and this should be done every few years to prevent clumps becoming congested and unthrifty. Do not allow plants used for the kitchen to flower - nip off all flowering stems.

Chives have a mild, onion like flavor, with a hint of garlic. Pick chives stems from the base and use fresh in egg, chicken and vegetable dishes and in soups and sauces. Freeze in ice blocks or make into chive butter to preserve them. They lose much of their flavor if dried. Chives are often combined with ornamentals such as roses to mask the smell of the plants and confuse pests such as aphids.