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.

USES:
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. The flowers can
be eaten fresh, tossed in salads, or made into spectacular herb
vinegars and butters and to flavour soft cheeses.
Chives are recommended companions for
roses, carrots, grapes, tomatoes and fruit trees.
Medicinally chives fresh leaves and flowers
are a mild aid to digestion. Alliums are often good for the
blood vessels, keeping them elastic and helping to deter premature
ageing.
A spray made of chive leaves is mildly
insect repellant, is a fungicide and is antiseptic. Chive
spray will deter aphids and with regular use will lessen the incidence
of apple scab, black spot and curly leaf. Chive spray
may also lessen the severity of an attack of downy or powdery mildew
if regularly applied, and brown rot can be stopped from spreading
by spraying every two days.
TO MAKE THE SPRAY:
Pour 1litre of boiling water over
a firmly packed cup full of chopped leaves. Cool and strain and
use within a few hours.