Chives are herbs or vegetables that are part of the onion genus or family.  It has a bulb that grows underground and green leaves that are typically tubular that grows above ground. Chives are the smallest in the onion genus and are typically used as an alternative to the bigger onion for culinary use.

The scapes and leaves of the chives plant are the ones typically used for cooking.  Many people prefer chives over onions because of its milder taste and flavor.  Many European cuisine use chives for various dishes and recipes.  The best thing about chives is that they are very easy to grow and cultivate making them available all year round. Chives just need to be on healthy soil and must not be too exposed to the sun in order to not dry them off.  Most recipes involve the use of chives as additional flavoring or garnish because they do not retain their flavor or aroma when cooked for long periods. The taste of chive leaves are considered very mild for cooking certain dishes and this is why they are often used fresh and as garnishing.  In terms of storage, chives also need to be frozen to retain their taste and aroma. The leaves and bulb must not be dried under the sun as they will easily lose their distinct mild sulphur-based smell and taste.

Chives are also known to emit a sulphuric smell making them a great repellent for insects.  Farmers across the world often use chives and place them in between different plants and crops to discourage various pests and insects. The chives flowers are also great for farms that need pollination from bees. The components of chive are also beneficial in the field of medicine.  The organic and sulphur components of chive are considered effective antiseptics and stimulants.