Chive plants are in the same family as onions and garlic, offering a similar yet more delicate flavor profile. Chives are a perennial herb botanically classified as Allium schoenoprasum, and they are the smallest growing species in the onion family, alongside garlic, onions, scallions, shallots, and leeks.

Nutrition: Chives are a good source of calcium, iron, phosphorus, and sulfur. They also contain high amounts of potassium, vitamin A, vitamin C, and B vitamins. Chives have been used medicinally for thousands of years, offering a mild stimulant effect and antiseptic, antibacterial, diuretic, and anti-inflammatory properties.