Chives, Onion chives
Allium schoenoprasum

Family: Amaryllidaceae

What it is like

An onion family plant. It is a herb which grows one year, then flowers the next. It is up to 30 cm tall. A narrow leafed onion which forms dense clumps. The leaves are hollow and narrow. They are 10-25 cm long by 0.1 cm in cross section. They are angular in cross section. Bulbs are not well developed. They can be 1-3 cm long by 0.5-1.5 cm across. The flowers are pink or purple. They are produced in a head where small flowers are on equal length stalks forming a rounded head.

There are about 300-700 Allium species. Most species of Allium are edible (Flora of China). All alliums are edible but they may not all be worth eating! They have also been put in the family Alliaceae.

Where it is found

A temperate plant. It is tolerant of cold and suits the highlands in the tropics. It needs a well drained soil. They can tolerate drought and grow on a wide range of soils. Fertile loam soils are best. In China it grows in meadows and damp valleys along streams between 2000-3000 m altitude. It suits hardiness zones 5-10.

Countries/locations it is found in

Africa, Alaska, Albania, Algeria, Andorra, Argentina, Armenia, Asia, Australia, Austria, Balkans, Bosnia, Britain, Bulgaria, Canada, Cape Verde, Caucasus, Central Asia, Central America, Central Asia, China, Colombia, Cook Islands, Croatia, Cuba, Czech Republic, Denmark, East Africa, Estonia, Europe (country/location of origin), Falklands, France, FSM, Germany, Greece, Grenada, Guyana, Haiti, Hawaii, India, Indochina, Indonesia, Iran, Iraq, Ireland, Italy, Japan, Kazakhstan, Korea, Latvia, Lithuania, Marshall Islands, Mediterranean, Micronesia, Middle East, Monaco, Mongolia, Nauru, Netherlands, North Africa, North America, Northeastern India, Norway, Pacific, Pakistan, Papua New Guinea, Philippines, Pohnpei, Poland, Portugal, Romania, Russia, Scandinavia, SE Asia, Serbia, Siberia, South Africa, Southern Africa, South America, Spain, Sweden, Switzerland, Tajikistan, Tasmania, Thailand, Turkey, Türkiye, Tuvalu, USA, West Indies, Yugoslavia, Zimbabwe

How it is used for food

The mild flavoured leaves are eaten raw or used to flavour food. They are used to flavour salads and meat. The flowers are eaten and used as flavouring and garnish.

It is becoming more common in the highlands of Papua New Guinea. It is a commercially cultivated vegetable.

Edible parts

Flowers, leaves, root, bulb, herb, spice, vegetable

How it is grown

Plants are grown by division of the clump, or by seeds. Seeds are normally put in a nursery then transplanted. A spacing of 15-20 cm between plants is suitable. The leaves can be cut off several times.

Shoots can be harvested 70-100 days from planting. The outer leaves are cut 2 cm from the base leaving the central clump intact. Clumps should be replanted every 2-3 years.

Its other names

Local names

Aglio di serpe, Ail cibitte, Asatsuki, Bei cong, Bieslook, Ceboletta, Cebolinho, Cebollino, Ciboulette, Erba cipollina, Graes-lok, Kechai, Langkeo, Leemlaugud, Lihk, Lokeo, Maurloki, Mayughlak, Murulauk, Nira, Pazitka pobrezni, Shacong, Tingdra, Tlang purun

Synonyms

Allium schoenoprasum var. sibiricum (L.) Hartm.; Allium raddeanum Regel; ? Porrum schoenoprasum (L.) Schur.; Porrum sibiricum (L.) Schur.;