Chives It will come as no surprise to you to know that these onion like herbs are members of the same family as onions, leeks and garlic. There are native varieties that grow around the world. Chives have been cultivated in China since 3,000 B.C. but were introduced to Europe by way of Marco Polo in the middle ages. By the 16th century, no European herb garden would be complete without them. Doubtless most Americans are familiar with this perennial via sour cream covered baked potatoes.
Chives grow hollow, slender green leaves that look like grass.
Since they do not have underground bulbs like onions, their flavor resides in their leaves. They are a perfect plant for a beginning gardener because their drought tolerant nature makes them easy to grow. Although they are hardy Zones 3-9, in winter they make good container plants and transfer well to a sunny window. Freshly harvested chives can be stored for later use in the freezer in plastic bags. Clumps should be divided every three years and leaves pruned back after flowering to promote new growth.