CHIVE. 75 



16. CHIVE. ALLIUM. 



The name of allium is given to this plant from 

 the character of the flower, which corresponds with 

 many others comprised under that head, as the 

 leek, garlic, common onion, &c. The specific name 

 of chive is A. Schcenoprasum, from its supposed 

 vegetable qualities, which partake of the flavour 

 both of the onion and leek. It is a native of 

 Britain, and has been found sometimes, though 

 rarely, in meadows and pastures, near Fast-castle 

 on the borders of Berwickshire, in Argyleshire, in 

 Westmoreland, and near Kirby Moor-side, York- 

 shire. It has been thought by some persons to be 

 a wild onion ; but we have no instance of its nature 

 being changed by cultivation. 



The principal use of chives is for soups and 

 spring salads. The leaves, which are like short 

 rushes, are cut off close to the surface and em- 

 ployed as a salad ingredient ; and the whole of the 

 plant is occasionally made use of as a substitute 

 for young onions. They are also used as a season- 

 ing for omelets, soups, &c. being esteemed milder 

 than onions or scallions. 



The chive is a hardy perennial plant, and being 

 once planted, will continue for many years, without 

 suffering from the most extreme cold of the winter. 

 It may be planted in any common soil and situ- 

 ation, and is easily propagated by dividing the 

 roots in the spring or autumn, and planting them 

 a few inches distance from each other, when they 

 will rapidly increase into large bunches. A bed 



