ABSTRACT
Chive has been collected from the wild since antiquity but was probably not cultivated until the Middle Ages. Wild chive was a popular food among indigenous peoples of North America. Chive plants are often used for edging flower beds because of their abundant foliage and beautiful lavender flowers. Dried chive flower heads are widely used in flower arrangements. The tender, mild leaves are eaten raw or cooked in many dishes, including salads, soups, vegetables, sauces, meats, eggs, fish, butter, and cream cheese. Chopped chives make an exceptional garnish for salads and potato dishes, going well with sour cream. The market demand for chives as an ingredient in commercial food products is fairly stable. Chive grows very well in hydroponic culture and produces considerable material in a relatively small space. Chive cultivation is much more established in Europe, especially northern Europe, Italy, and Greece, than in North America.
