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    Chives nutrition facts

    Sweet, mild-onion flavored chives are fresh top greens in the onion family of bulb vegetables. Its stiff, hollow, tubular leaves appear similar to that of onions, but smaller in diameter, and appear somewhat like grass from a distance. They should not be confused to green-onions, which are top greens of young, immature onion plants AND to scallions, which are top-greens of Allium fistulosum (Welsh onion). Along with chervil, parsley, and tarragon, chive makes the perfectly "balanced quartet" of classic French fines herbes (fine herbs).

    Botanically, their bright green leave tubules belong to the family of alliaceae, in the genus: Allium. Scientific name:Allium schoenoprasum (common or onion chives).

    Chives are small perennial herbs growing in clumps, probably originated in Siberian highlands. The herb grows best in full sun and a well-drained soil. Its saplings can be grown from seed or divisions of 2 to 3 bulbs. Completely grown plant reaches about 8-12 inches in height.

    In the fields, farmers generally prune its leaves periodically to check vogorous growth of crop. In fact, all plantings should be divided every two to three years to prevent over-crowding and root diseases. Unlike onions and garlic, chive’s tiny underground bulbs have unpleasant taste and, therefore, not sought after in cooking.

    The flower stems, which rise directly from the base, grow slightly taller than leaves and bear small clusters of mauve or purple flower heads.


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