It is one of the most delicate bulbous root vegetables and can be found throughout Europe, Asia and North America. It was known as early as the Middle Ages and was used for medicinal purposes as well as a spice. Together with parsley, it is one of the most popular spices in the kitchen.

The fragrant leaves smell and taste of garlic. It is suitable for tomato and cucumber salads, in quark, butter, soups and sauces. It adds delicacy to meat, fish and egg dishes. It has a high vitamin C content, so it is always added to food at the end and is not cooked.

Chives improve digestion, strengthen the stomach and lower blood pressure. They are of a warm nature and have a pungent taste.