Chives Chives, also known under the Latin name Allium schoenoprasum, is a perennial plant that belongs to the same family as leek, garlic, and onion. It is a durable, drought-tolerant plant that reaches up to 12 inches tall. Chives usually grow in clumps from underground bulbs which are firm and finer than the onion bulbs. The plant produces round, purplish flowers in summer. The flowers are similar to the flowers of clover.
It can be cultivated in many soils but the plant grows best in soils that are high in organic matter. It likes full sun areas. Most often it is propagated by dividing its clumps in early spring. It can also be sown in spring from seeds. It takes up to six weeks before the seeds produce transplants. The plant should be strictly controlled as it may overtake the garden, due to its ability to self-sow. Chives can also be easily cultivated indoors in pots located in a sunny locations.
Chives can be harvested throughout the season in order to avoid tough leaves and to encourage the plant to grow. It should be cut one inch above the soil. Its flowers can also be harvested to be used as an edible garnish. Chives leaves are often used as a seasoning factor for salads, dips, soups, stews, vinegar, sour cream, butter, and cheese. It is characterized by its milder and subtle flavor which is one of the mildest among many different types of the onion family.
It is a very nutrient-dense food. Chives are an excellent source of minerals, antioxidants, and vitamins. It is a good source of vitamin K, an important compound for the health of bones and blood clotting. It also contains folate (vitamin B) which is an important compound that may prevent various, serious diseases.
The largest production of alliaceous vegetables takes place in Indonesia with up to 510000 tons of fresh vegetables produced each year. It is followed by Turkey and Belgium as well as the Republic of Korea and France. The largest exporter of Chives is the Netherlands and the largest importer is Japan. Poland is the seventh top world producer.
Global chives production
The top chives-producing countries in the world are China, South Korea, and Egypt. Together, these countries account for over 80% of global chives production.
China is by far the largest producer of chives in the world, accounting for more than 60% of global production. Chinese farmers grow both green and flowering types of chives. The majority of chives produced in China are used for culinary purposes, either fresh or dried. A small portion of chives produced in China is used for medicinal purposes.
South Korea is the second-largest producer of chives in the world, accounting for nearly 20% of global production. South Korean farmers primarily grow green chives, which are used fresh or dried in cooking. A small portion of chives produced in South Korea is used for medicinal purposes.
Egypt is the third-largest producer of chives in the world, accounting for over 5% of global production. Egyptian farmers grow both green and flowering types of chives. The majority of chives produced in Egypt are used fresh in cooking. A small portion of chives produced in Egypt is used for medicinal purposes.
Other significant producers of chives include the United States, Mexico, Argentina, and France. Together, these countries account for a small but significant portion of global chives production.
Global chive production
Chives are native to Eurasia and North America and have a long history of cultivation. Today, they are grown all over the world for their culinary and medicinal value.
The majority of the world's chives are grown in China, where they are used as culinary herbs. Chives are also popular in European cuisine, where they are used as a garnish or ingredient in various dishes. In the United States, chives are grown for both commercial and home use.
Chive production is widespread throughout the world, with the majority of chives being grown in China. In 2012, global chive production was estimated at 1.3 million metric tons. The top five chive-producing countries are China, Russia, Poland, Belarus, and Ukraine. Chives have a long history of cultivation, with the first recorded instance of their cultivation taking place in China over 3,000 years ago. Today, chives are used as a culinary herb in a variety of cuisines. They can be used fresh, dried, or pickled and are often used as a garnish or ingredient in salads, soups, and sauces. Chives also have a number of health benefits, including being a good source of vitamins A and C, as well as containing antioxidants and anti-inflammatory properties.