The chives (Allium schoenoprasum L.) is an herbaceous, perennial plant of the Liliaceae family. It is a resistant herb which originates from underground bulbs from which emerge cylindrical, elongated leaves. It lives well in full sun or partial shade. Native to northern Europe, it was known since Roman times and was used in Celtic rituals to ward off the evil eye and evil spirits. The leaves' aroma is similar to that of the onion. Various depurative, digestive, diuretic, and antiseptic qualities are attributed to it. In cuisine, it is used to flavor meat, fish, and even vegetables (potatoes). In modern cuisine, chives are used to tie bundles or rolls with vegetables.


Cultivation in pots requires organic soil placed on a well-drained base made ??of expanded clay. After repotting, the plant should be placed in full sun or partial shade and watered frequently, without letting water remain in the saucer. If possible, fertilize with a soluble fertilizer complex placed in the irrigation water every two weeks. The leaves can be harvested by cutting them 2-3 cm from the base, so that the plants can resprout. If the plants are placed in a suitable place and handled with care, they may sprout throughout the season. In winter, one should avoid exposing them to frost.