Chives

(Allium Schoenoprasum, Linn.), a bulbous, onion-like
perennial belonging to the Liliaceae. Naturally the plants form thick
tufts of abundant, hollow, grasslike leaves from their little oval bulbs
and mat of fibrous roots. The short flower stems bear terminal clusters
of generally sterile flowers. Hence the plants are propagated by
planting the individual bulbs or by division of clumps in early spring.
Frequently chives are planted in flower borders as an edging, for which
purpose the compact growth and dainty flowers particularly recommend
them. They should not be allowed to grow in the same place more than
three years.

Strictly speaking, chives do not belong with the herbs, but their leaves
are so frequently used instead of onions for flavoring salads, stews and
other dishes, and reference has been so often made to them in these
pages, that a brief description has been included. For market the clumps
are cut in squares and the whole plant sold. Treated in this way the
greengrocers can keep them in good condition by watering until sold. For
use the leaves are cut with shears close to the ground. If allowed to
stand in the garden, cuttings may be made at intervals of two or three
weeks all through the season.

Next: Clary
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