Chives

Allum schoenoprasum

Chives are grown for their scapes and leaves, which are used as a flavouring herb and provide a somewhat milder flavour than those of other Allium species. 

Chives are one of the fine herbs of French cuisine, the others being tarragon, chervil and parsley. Chives have a wide variety of culinary uses. In his 1806 book Attempt at a Flora, Retzius describes how chives are used with pancakes, soups, fish and sandwiches. Chives are used in traditional dishes in several countries. For example, they are a key ingredient in the gräddfil sauce that accompanies the traditional herring dish served during the Swedish Midsommar celebrations. In Poland and Germany, chives are served with quark. Its flowers are edible and delicious with meat and fish as well as salad. They can also be used to garnish dishes.