History

Chives have been used for thousands of years as both a culinary herb and a medicinal plant. Native to Europe, Asia, and North America, wild chives were likely foraged long before they were cultivated. They’re part of the Allium family, which also includes onions, garlic, leeks, and shallots.

The ancient Chinese were among the first to record chives as early as 3000 BCE, using them in cooking and traditional medicine. In ancient Egypt, chives were believed to have protective powers—used in food and possibly in rituals.

The Romans valued chives for their flavor and believed they could relieve sunburn and sore throats. Roman soldiers may have also used them to stimulate appetite and energy before battle. From there, chives spread throughout Europe, especially thriving in monastic gardens during the Middle Ages, where monks grew them for culinary use and minor ailments.

In medieval folklore, chives were hung in homes to ward off evil spirits and disease. Farmers even believed that chives could protect livestock when planted around pastures.

Chives were brought to the Americas by European settlers, where they quickly naturalized and became a staple in colonial herb gardens.

Today, chives are cherished for their mild onion flavor, beautiful purple blossoms, and versatility in kitchens around the world—from baked potatoes to fine French cuisine.

• Immune Support
• Bone Strength
• Digestive Aid
• Antioxidant Properties
• Heart Health

Chive-Infused Vinegar

Ingredients:

• 1 cup fresh chives, chopped

• 2 cups apple cider vinegar or white wine vinegar

• A sterilized glass jar with lid

Instructions:

1. Place chopped chives in the jar.
2. Pour vinegar over the chives, making sure they’re fully submerged.
3. Seal the jar and store in a cool, dark place for 1–2 weeks, shaking gently every day.
4. Strain and pour into a clean bottle for use.

How to Use:

• Drizzle over salads or steamed veggies

• Add to marinades

• Sip a tablespoon in warm water as a gentle digestive tonic