Botanical Name: Allium schoenoprasum
Family: Amaryllidaceae (Onion family)

What We're Growing:
We grow perennial clumps of chives with hollow green stems and globe-shaped purple flowers. They’re a cool-season crop that returns every spring.

How We Use It:
Chives are snipped fresh into eggs, salads, vinaigrettes, and compound butters. The blossoms are edible too — perfect for garnishing or making chive blossom vinegar.

Why It’s Good for You:
Chives contain organosulfur compounds similar to garlic and onions, which support cardiovascular health, blood sugar regulation, and immune defense. They’re also rich in vitamin K, folate, and antioxidants.

As a mild member of the allium family, they support detox pathways and gently stimulate digestion.

In the Garden:
Chives grow well in full sun or partial shade. They deter pests and attract beneficial insects. Left to flower, they add color and pollinator value to any bed.

Fun Fact:
In traditional herbalism, chives were believed to ward off illness and evil spirits — and were planted at garden edges for both protection and pollination.