Chives are one of the most used and traded vegetables around the world. Due to being a very versatile plant in relation to its use, it is used in practically all parts of the world. The oldest evidence of the cultivation of the vegetable dates back to around 3,200 years a. Ç. in Persian civilization.
There are two species of chives, both belonging to the same family: A. fistulosum (green or green onion), native to Siberia; and The schoenoprasum (Scallions or Galician chives), from Europe. It is believed that the plant was introduced to America through Christopher Columbus.
Chives are a good source of vitamins A and C, thus being a good help in combating the flu and respiratory diseases in general. In addition, the vegetable aids digestion and stimulates appetite. There are numerous ways to use chives. Vegetables are generally used in the preparation of dishes, such as soups, broths, omelets, mashed potatoes, etc., in addition to being an essential ingredient in the manufacture of many spices.