Chives are found growing wild throughout much of Eurasia and North America. They are a common ingredient in both raw and cooked dishes. Along with fresh chives, dried and freeze-dried chives can be used in many recipes.
From Wikipedia: “Chives is the common name of Allium schoenoprasum, an edible species of the Allium genus.
A perennial plant, it is widespread in nature across much of Europe, Asia, and North America. A. schoenoprasum is the only species of Allium native to both the New and the Old Worlds. ... Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. ... Chives have insect-repelling properties that can be used in gardens to control pests.”
“In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fish, potatoes, soups, and other dishes.”
“Chives are grown for their scapes, which are used for culinary purposes as a flavoring herb, and provide a somewhat milder flavor than those of other Allium species.
Chives have a wide variety of culinary uses, such as in traditional dishes in France, Sweden, and elsewhere. In his 1806 book Attempt at a Flora (Försök til en flora), Retzius describes how chives are used with pancakes, soups, fish, and sandwiches. They are also an ingredient of the gräddfil sauce with the traditional herring dish served at Swedish midsummer celebrations. The flowers may also be used to garnish dishes. In Poland and Germany, chives are served with quark cheese. Chives are one of the fines herbes of French cuisine, which also include tarragon, chervil, or parsley. Chives can be found fresh at most markets year-round, making them readily available; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own gardens.”
Uses in plant cultivation:
“Retzius also describes how farmers would plant chives between the rocks making up the borders of their flowerbeds, to keep the plants free from pests (such as Japanese beetles). The growing plant repels unwanted insect life, and the juice of the leaves can be used for the same purpose, as well as fighting fungal infections, mildew, and scab.”
“The medicinal properties of chives are similar to those of garlic, but weaker; the faint effects in comparison with garlic are probably the main reason for their limited use as a medicinal herb. Containing numerous organosulfur compounds such as allyl sulfides and alkyl sulfoxides, chives are reported to have a beneficial effect on the circulatory system. They also have mild stimulant, diuretic, and antiseptic properties. As chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, although digestive problems may occur following overconsumption.
Chives are also rich in vitamins A and C, contain trace amounts of sulfur, and are rich in calcium and iron.”
“The name of the species derives from the Greek σχοίνος, skhoínos (sedge) and πράσον, práson (leek). Its English name, chives, derives from the French word cive, from cepa, the Latin word for onion.”