We supply in pots and cut in boxes of 30 and 100 g.

Chives are one of several representatives of the garlic family (formerly classified as lily), which are used in gastronomy. It is a perennial plant closely related to garlic, onions, wild garlic and leeks, and has in common with them both some anatomical features and the content of sulphur essential oils, which are typical for most members of this family.

Chives leaves are hollow, circular in cross-section with a diameter of about 1 mm, their ends are pointed and up to about a third of the height they are covered by a scabbard, which later dries. The color of the leaves is deep green with a slight frosting. The veining of the leaves is parallel, but not very noticeable on the leaves. The base of the leaves is formed by a small bulb. Chives leaves form dense clusters. The inflorescence of chives is a screw, which looks like a small head with two supporting bracts. The flower is pink to purple, sometimes white. Unlike the leaves, the flower scapes are not hollow.

The taste and aroma of chives is slightly oniony.

Chives are suitable for both cold and hot dishes, but they are always added after cooking so that the delicate aroma does not disappear. In cold cooking, it can be used where the onion is too thick or as an alternative for outright opponents of onions.

This herb is especially suitable for salads and dressings, spreads, soups, but also for any meat, for sprinkling potatoes, rice or all kinds of porridge and pasta dishes. It is very often combined with eggs in any way.

Chives are harvested by cutting the leaves. It is essential to leave at least 5cm for further leaf growth. Chives stay fresh in the refrigerator for quite a long time. However, they can also be frozen. Drying is not recommended because the aroma is lost to a greater extent with drying. Exceptionally, chives oil is also prepared.

In addition to the leaves, the flowers can also be eaten. Due to their pink color, they are used to decorate cold dishes and salads.

Chives are a native species in our country and are often found in the wild. Its cultivation has a great tradition in our country and, next to parsley, it is probably the most cultivated herb. It is rich in vitamin C and B, minerals, especially calcium, potassium, iron and sulphur, which is the main component of its essential oil and causes pungency.

This herb can also be grown as an insect repellent. Growing it in the beds of crops often attacked by aphids helps eliminate these pests and also reduces the occurrence of powdery mildew. The extract prepared from it has the same effect. All plants of the genus Allium, which also include garlic and onions, have a mild antibiotic effect and support digestion and appetite.