Chives (Allium schoenoprasum) β
Published: 2026-03-04Tags: Π²Π»Π°ΡΠ΅Ρ, ΡΠ΅Π·Π°Π½Π΅Ρ, ΡΠΈΠ±ΠΈΡΡΠΊΠΈ Π»ΡΠΊ, Π°Π»Π΅Π»ΠΎΠΏΠ°ΡΠΈΡ, ΠΎΡ Π»Π΅Ρ Π°ΡΠ° Π΄ΠΎ ΡΡΡΠ°ΡΠ°, ΠΠΈΠ²Π° ΠΊΡΡ Π½Ρ, Π±ΠΈΠ»ΠΊΠΈ
Translation
This is a translation of a Bulgarian-language post. It conveys the content faithfully but is not the author's original English writing.
π± Chives (Allium schoenoprasum),
also known as Siberian onion, salad onion or wild onion, are a perennial green herb of the onion family, with a gentle onion-like but finer and more delicate aroma and many beneficial properties. They are rich in vitamins and minerals, ideal for healthy eating, and easy to grow.
Nutritional benefits β
Chives contain high levels of vitamin C (up to 58 mg per 100 g), vitamin A, vitamin K, folic acid, iron, calcium, and antioxidants such as quercetin and lutein, which support immunity and the absorption of iron β especially useful for a vegan diet or during fasting. They improve memory through choline and folate, reduce the risk of cancer (of the breast, colon) and anaemia, and also support digestion and bone health.
Growing in the garden β
Easy to grow in a temperate climate β they prefer sunny spots, well-drained soil and full sun; they withstand zones 3-10 and grow up to 30 cm tall. They propagate by dividing the bulbs or from seeds, which are sown early in spring. They repel insects and are an ideal companion for strawberries, on which they prevent fungal diseases. For this reason they are also successfully grown under apple trees.
Inside the greenhouse, they grow as large as spring onion; you can grow them even in a pot at home, as long as it is in a sunny spot, and the leaves are cut from the base for a continuous harvest.
Curious facts β
This is one of the oldest cultivated plants in Europe and Asia, included on the Bulgarian list of medicinal plants; the leaves are hollow, cylindrical and smell of onion, unlike the flat leaves of wild garlic. It attracts bees and butterflies, and its juice is an insecticide and fungicide. It grows in clumps, like grass. In Bulgaria it is called "vlashets" or "rezanets", but it is known by many other names and is included in traditional recipes from the "Old Town Kitchen".
Culinary ideas β
Use it fresh, chopped, in salads, soups, sauces, potatoes or eggs for a fresh taste; the flowers are edible and decorative in dishes. A classic German recipe is chives with quark (a dairy product, between curd cheese and yoghurt).
Ingredients (for 4 portions): 500 g low-fat curd cheese, or, best of all, quark (Magerquark); 1 bunch of fresh chives (about 30-50 g, cut into fine rings); 1 tbsp olive oil; a pinch of salt and black pepper to taste. Optionally you can add 1 clove of garlic (pressed), 2-3 tbsp yoghurt or cream for a creamier texture.
Method: in a bowl, beat the curd cheese with the olive oil, salt and pepper into a smooth mixture. Add ΒΎ of the chopped chives (and the garlic, if you use it) and stir well. Leave for 10-15 minutes in the fridge to take on the flavours, sprinkle with the remaining chives, and serve as a dip or sauce.
To make your own aromatic salt, chop the little leaves and mix them with sea salt 1:2. Dry in a dehydrator at a low temperature (40-50 degrees) for 5-6 hours, or in the oven at the lowest possible setting with the door slightly ajar, for one night.