Chives are hardy herbaceous, clump-forming perennials. They are the smallest species of the onion family. They grow from 30 to 50 cm (12 to 20in) tall. The bulbs are conical in shape measuring 2 to 3 cm (.8 to 1.20 inches) long and 1 cm (.39 inches) wide.

They grow as clustered from the roots versus growing individually. The leaves are hollow tubular almost grass-like in shape and grow, up to 50 cm (20 inches) long, and 2 to 3 mm (.07 to .11 inches) in diameter.

Ideal Location- is a sunny moist area, with fertile soil; however chives can tolerate shade and most types of soil.

Cultivation- Add a medium-fertility soil improver before planting. Seeds require darkness, moisture and temperatures between 60 to 70 degrees F (16-22C). Seedlings can be transplanted four weeks after germination. Cut back to 5cm (2in) after flowering to promote fresh growth. Sow seed in late spring. Divide established clumps in spring or autumn.

Water well before planting because dry root balls are difficult to wet once below the ground. Water thoroughly after planting, no matter what the weather may be to settle the soil around the plants and provide moisture for new root growth. Chives have the same watering and fertilizing requirements as those of other members of the onion family. Since they are fairly shallow-rooted, water frequently although they may still thrive with minimal watering giving smaller yields. Chives generally require little attention. As for pests, onion maggots can be a problem.
 

Uses- The leaves are used as garnish and flavoring in salads, dips and soups due to its mild onion flavor. Chives keep their lovely green color when cooked so they make a fancy addition to butters for an aromatic blended topping for corn on the cob, pasta dishes or garlic bread. The mauve colored flowers are edible. Chives are hardy to zone 3

All Alliums can be used for control of high blood pressure, but it takes a fairly large quantity, and the larger members of the Allium family are better sources than Chives for this purpose.