(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.