Member of the Onion family. This hardy perennial grows to a height of about 12 ins (30 cm). Its thin hollow leaves have a delicate onion flavour and has been used for almost 500 years as a culinary herb. Marco Polo brought Chives to Europe from China.

During summer, mauve balls of flowers appear. It was also thought to have magical powers - bunches of chives would be hung up to ward off disease and evil spirits. They still have deterrent powers today, but not of the magical kind! Plant them amongst other plants to deter aphids, mildew and apple scab. Will deter carrot fly if planted amongst carrots. A tea made from Chives and sprayed on gooseberries prevents mildew.

They thrive in sun or partial shade. The leaves are best cut before the flowers grow and can be frozen in ice cubes. Cut leaves about 1 in above soil level. Putting a clump of chives in a pot, cutting down the foliage and bringing the pot indoors will encourage the plant to produce new shoots.

In the wild, Chives are found in damp meadows and on river banks. Bee and moth plant.

Add a zing to mashed potato, potato salad and sauces by adding some chopped chives. Can be used to calm insect bites. Chives are a good source of calcium. They can help improve digestion, break down fats, stimulate appetite and lower blood pressure. Chives oil has anti-bacterial properties. The ancient gypsies used Chives in fortune-telling. Ancient Romans believed Chives would relieve the pain of sunburn and sore throats.

Multiplies rapidly into clumps so makes a good edging plant. Plant in sun or partial shade. Cut regularly to encourage new bulblets to develop. Cut back in autumn. Nipping out some flower stems will enhance the leaf flavour. Plant dies down in winter. Divide plant every three or four years.

*This sheet is provided for information only and is in no way a prescription for use. Please seek the advice of a qualified herbalist before using*

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