Chives are perennials that survives winter down to –40 degrees F (USDA zone 3). Chives are native to North America and Europe. I planted mine from seeds. The tops die back in winter but the bulbs in the ground survive and grow back the next spring.
The scapes or stocks are edible. These scapes are the typical green pieces seen when eating chives. The immature, unopened blossoms are also edible.
Don’t eat all of the immature, unopened blossoms because chive blossoms are great for pollinators. The blossoms are high producers of nectar.
Chives are believed to repel unwanted insects.
The medicinal properties of chives are similar to garlic but the properties are weaker than garlic.
Below are photos of chives in my backyard orchard.
