Known as ciboulette in French, bei cong in Chinese, cebollino in Spanish, and chaibu in Japanese and Korean. Naturally found in both Eurasia and the Americas. First recorded use was in China, and it is believed that Marco Polo introduced chives to Europe. Many current varieties are believed to be closely related to a wild chive variety from the Alps.

Culinary: Very common in Western and Central European dishes. Popular addition to fish and other dishes in Chinese cuisine, and can be used in pancakes, dumplings, buns, and cookies. One of the “fines herbes” of French cuisine. Best used fresh, as it loses flavor when dried.

Pairings: Tarragon, chervil, and parsley, garlic, cheddar cheese, ricotta cheese, crème Fraiche, potatoes, mushrooms, carrots, celery root, egg dishes, and meats such as poultry, seafood, and beef.