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Chive
Allium tuberosum
Alliaceae
(cuchay, garlic chive)
Description:
Perennial, bulbous plant with cylindrical, grass-like leaves. Colour varies from mid to dark green. A mild, sweet onion-garlic flavour.
Origin:
Native to SE Asia.
Typical garlic/onion smell is from sulphur compounds.
Used for 4000 years in China, then popularised in the West by Marco Polo.
Originally used as an antidote to poisoning and to staunch the flow of blood.
Culinary Uses:
Added to salads, soft cheeses and stir-fries when onion would be too strong.
Lengthy cooking destroys flavour.
Blanched leaves are used in Chinese and Japanese cooking.
A rich source of vitamins A and C, and other important minerals.
Other:
Plant near roses to prevent black spot.
A leaf infusion can be used to remove aphids and mildew from garden plants.
Has been used to protect animals from scab.
Sowing to Maturity:
24 - 29 days
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