Allium schoenoprasum is also the only species of Allium native to both the New and the Old World and is a perennial.
In culinary uses, chives leaves are shredded for use as condiment for fish, potatoes and soups.
Chives are a commonly used household herb, frequent in gardens and in grocery stores.
It has insect-repelling properties which can be used in gardens to control pests.
Chives are grown for their leaves, which are used for culinary purposes as flavoring herb, and provide a somewhat milder flavour than those of its neighbouring Allium species.
Chives have a wide variety of culinary uses, such as in traditional dishes in France and Sweden, among others.
The medical properties of chives are similar to those of garlic, but weaker.
Containing numerous organosulfur compounds such as allyl sulfides and alkyl sulfoxides, chives are reported to have a beneficial effect on the circulatory system.
As chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, although digestive problems may occur following over-consumption.
Chives are also rich in vitamins A and C, contain trace amounts of sulfur, and are rich in calcium and iron.