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Chives are a perennial herb that will grow in most garden soils and climates. In moderate gardening climates, they stay green year round. In climates with cold winters, chives will die back for the winter, but grow again the following spring. They’re commonly used to flavor cheeses, fish, sauces, and egg dishes. They’re also used as a garnish, and to flavor salad dressings and soups. The chopped chive leaves are the primary part of the plant used, but the flowers and bulbs also can be eaten. The dried chive flowers are often used in ornamental bouquets.
Best planted in well-drained soil, rich in organic matter.
Narrow green fragrant leaves.
Clusters of purple flowers are very attractive in late spring.