Chives should be cut very low after flowering in order to produce new leaves. The leaves are best snipped or chopped and used fresh as chives do not dry well. Chives are perennial herbs that grow in clumps from small bulbs that send up 30 cm tall grass-like, hollow, tubular, green leaves, tapering to a point at the top. The flowers of the common chive form a dense, globular head of pink to purple blossoms. Chinese or garlic chives have flat, narrow green leaves and white, star-like flowers.
Chives are very adaptable and frost hardy.
They can withstand extremes of high and low temperatures. Chives grow best in full sun but tolerate partial shade. In hot dry climates they require a little shade and humidity. Leaves of the chive have a delicate, mild onion flavour and are added to soups and casseroles in the last moments of cooking. Chopped leaves are used fresh in salads and sandwiches and as a garnish over other vegetables.