From a botanical point of view, the popular culinary herb chives belongs to the leek family, Allium in Latin. This plant family includes more than 300 different species and is widespread all over the world.
Varieties differ in the thickness of the culms
Within the leek family there are a number of chive varieties that differ from each other primarily in the thickness of their stalks. Further differences also appear in the taste, which can be rather mild, but also sharper. Incidentally, it is only a question of chives if the plant is referred to by its botanical name "Allium schoenoprasum" - pay attention to this when buying, because the different types of leeks are often confusingly similar. Incidentally, there are not only violet-pink flowering chive varieties, but also strong pink or even white flowering varieties.
- 'Forescate' has bright, bold pink flowers that are extra large. The culms are long and rather coarse.
- "Elbe" is a very robust, white flowering variety.
- "Grolau" is a Swiss variety with broad and very aromatic culms.
- "Profusion" is sterile, i. H. does not develop seeds. The delicate flowers are wonderful for consumption.
- "Miro" is a very fine-tubed variety with a rather mild aroma. Perfect for freezing.
- "Staro" is rather large-tubed and bred primarily for fresh consumption. However, this variety is easy to pickle in salt.
- "Middleman" is also rather coarse.
Other delicious types of leeks
But the large Allium family still has a variety of wonderful flavors to offer. Do you like the smell of garlic? Allium sativum, as it is called in botanical jargon, has a distinctive taste that is indispensable in both Mediterranean and Asian cuisine. However, its enjoyment is not without consequences, which is why many people do without it. But you can enjoy the typical garlic taste without having to fear the strong smell that follows:
- Chive garlic (e.g. "Wagner's Kobold") is the solution. The annual herb is grown like chives. Here, too, the stalks are harvested and processed.
- Wild garlic, also known as wild garlic or Allium ursinum, is also an excellent alternative to garlic.
tips and tricks
You certainly know onions, garlic and leeks - but have you ever tried Japanese chives (Allium ledebourianum)? This variety is sometimes also referred to as Altai chives and looks confusingly similar to our chives. This very fine-tubed variety is originally used for sushi and other Japanese delicacies.
IJA