The market prefers shallots with dark green, straight leaves. Chives are thought to be a native of Europe. They are completely cold hardy, will withstand drought, and grow well in a wide variety of soils. They are perennial plants, producing thick tufts of foliage and developing very small oval bulbs that form a compact mass at the plant base. The small, hollow leaves can be cut and used for seasoning in salads, omelettes and other dishes.
Processors use finely chopped leaves for mixing with cottage cheese and cream cheese.
Chives are often grown as a border plant in home gardens because they produce attractive lavender-like flowers. Although chives are perennial, it is a good idea to lift and divide the clumps every two to three years to invigorate the tufts. Soil preparation is the same as for shallots. They do produce seed under certain environmental conditions. If seed is available, the crop can be established by direct seeding.