Chives: Versatile Kitchen Herb from Switzerland

From the home garden, the balcony, or in winter from the store shelf. Chives are in season all year round.

Cultivation in Switzerland

The leek plant chives is cultivated in Switzerland on around 25 hectares. Almost half of that under organic farming. Cultivation takes place mainly in open fields, with only around 600 ares in greenhouses.

The culinary herb is found in almost every Swiss kitchen, as it is versatile and, with its characteristic aroma, complements numerous dishes. With grains, potatoes, vegetables, or in a yoghurt sauce as a dip.

Chives are used and sold in various forms. They are available fresh, frozen, or dried. Grown in a pot, they stand ready and fresh in many kitchens.

Often in the Wild

Chives can be found in many places across Europe in the wild. Chives originally come from Eurasia; exactly where is unclear. Theories range from the Mediterranean region to Siberia. Humans have likely been cultivating them since the early Middle Ages.

Valuable Nutrients

The leek plant consists of 80 percent water. It is rich in vitamins C and A, and the essential oils it contains are valuable substances. All these properties show: Even though chives, due to their role as a kitchen herb, are often overlooked compared to other vegetables they have rightfully earned their place in kitchens. You can find more interesting articles in our category Education.

You can help all animals and our planet with compassion. Choose empathy on your plate and in your glass. Go vegan.