Medieval herb garden blog 76: Chives

Chives flowers from May to July (if not cut for culinary use). The flowers are pale purple and star-shaped. They have six petals, 0.5 to 0.75 inches (1 to 2 cm) wide. The flowers grow together in packed clusters of 10 to 30.

Before opening, the inflorescence is surrounded by a papery bract. With age, the pale-purple flowers fade to a rose-colour.

Chives have small black seeds. These are produced in a small, three-valved capsule, which matures in summer. Allium schoenoprasum f. albiflorum, is a rare pure-white variant. This species is also present in the Medieval Herb Garden.

The bulbs grow very close together in clusters. They are white, slender and cone-shaped. The bulbs are 0.75 to 1.25 inches (2 to 3 cm) long and 0.5 inches (1 cm) wide. The mats of bulbs should be divided every four years or so to promote healthy growth.

The smell of chives is a mild mix of fresh onions and garlic. This smell comes from the sulphur compounds released when the leaves are cut, bruised, or cooked. These compounds can “become extremely pungent if the chives are left to sit, wilt, or are stored improperly”.

Chives are usually eaten raw. Chopped leaves are used as a fresh garnish on baked potatoes, soups, salads and sandwiches. They are also used on scrambled eggs or omelettes. Chives are often paired with cream cheese.

The purple flowers are also edible. They have a similar, but much more delicate, onion flavour. Chive seeds can also be eaten.

In Poland and Germany, chives are served with quark. They are one of the 'fines herbes' of French cuisine.

Chive leaves give a light yellow or tan colour. The purple flowers produce a pale yellow or pale pink / orange dye.

The ancient Romans associated the smell of chives with physical strength. They fed it to racehorses and soldiers to promote bravery before long journeys or battle.

In traditional Chinese folklore, chives were a symbol of renewal, spring and everlasting life.

Across medieval Europe, people would hang dried bunches of chives in kitchens, ceilings and doorways. They believed it would shield the home from dark magic, disease and evil spirits.

Dutch folklore from the 1800s said that planting chives along footpaths would “attract and welcome” prosperity to the home. Dutch farmers fed chives to cattle to change the flavour of their milk.

Gardeners and farmers often planted chives along the borders of their fields. This helped to ward off harmful insects. Chives deter most insects due to their sulphur compounds and scent. Their flowers, however, attract bees and other pollinators.

In a UK plants survey, chives were rated in the top 10 for most nectar production (nectar per unit cover per year).

Chives are susceptible to the leek moth larvae (acrolepiopsis assectella). These bore into the leaves or bulbs of the plant.

The Romans believed chives could relieve the pain from sunburn or a sore throat. Chives were used to stimulate the appetite, promote digestion and improve blood circulation.

However, Culpeper’s Complete Herbal (1653) advised against eating chives that had not been prepared by an alchemist. “They send up very hurtful vapours to the brain, causing troublesome sleep and spoiling the eyesight.”

*As always, this isn't to be considered medical advice today. Please don't use any plants mentioned in these blogs as medicine without advice from a doctor.