The image, above, shows the whole wild chive plant (Alliumschoenoprasum), left, along with a drift of wild chives in
flower (top, right). Also shown are close-up views of the edible
chive flower, bottom right..
| Common Name: Wild Chives |
| Scientific Name: Rumex alpinus |
| Other Names: Chives, Flowering Onion |
| Family: Alliaceae |
| Range: Most of Europe, including Britain, east to the Himalayas and Japan. |
Physical Characteristics
Allium schoenoprasum is a hardy Perennial bulb, growing to 30cm (1 ft) by 30cm (1 ft) in size. It is hardy to zone 5 and is not frost tender. The leaves first appear in February and the plant flowers from June to July and seeds ripen from July to August. The flowers are hermaphrodite and pollinated by bees, flies and lepidoptera. The fowlers are also self-fertile.
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| Edible Parts: Flowers, Leaves, Root |
 Edibility Rating: 5 
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 Known Hazards: Though there have been no reports of adverse effects in humans, some mammals are susceptible to poisoning if large quantities of certain members of the genus are consumed. Dogs are particularly susceptible to poisoning by Alliaceae.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Chives (Wild) along with all the Chives (Wild) containing recipes presented on this site, with 2 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Chives (Wild) as a major wild food ingredient.
Wild Chives, Allium schoenoprasum (also known as Chives, Wild chives, Flowering Onion), are the is the smallest species of the Alliaceae (onion) family. The species name derives from the Greek words skhoinos (sedge) and prason (onion). Its English name, chive, derives from the French word cive, which was derived from cepa, being the Latin word for onion.
The chive is a bulb-forming herbaceous perennial plant, growing to 30–50 cm tall. The bulbs are slender conical, 2–3 cm long and 1 cm broad, and grow in dense clusters from the roots. The leaves are hollow tubular, up to 50 cm long, and 2–3 mm in diameter, with a soft texture, although, prior to the emergence of a flower from a leaf, it may appear stiffer than usual. The flowers are pale purple, star-shaped with six sepals, 1–2 cm wide, and produced in a dense inflorescence of 10–30 together; before opening, the inflorescence is surrounded by a papery bract.
The wild chive has hardly changed during the course of its domestication and the substitution of domestic or bought chives for wild chives in a recipe will not affect the flavour of a dish.
All parts of the chive plant are edible, including the root bulb, the leaves and the flowers. The leaves can be eaten raw in salads or they can be cooked as a vegetable, though they are more commonly chopped and added as a flavouring or used as a garnish. The flowers make an excellent garnish or a decoration for salads (however the flowers are drier and more papery than other allium species). Though the root bulbs are small they can be harvested with a plant and the whole wild garlic makes an excellent substitute for spring onions.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Chives (Wild) as a major wild food ingredient.
Wild Chives, Allium schoenoprasum (also known as Chives, Wild chives, Flowering Onion), are the is the smallest species of the Alliaceae (onion) family. The species name derives from the Greek words skhoinos (sedge) and prason (onion). Its English name, chive, derives from the French word cive, which was derived from cepa, being the Latin word for onion.
The chive is a bulb-forming herbaceous perennial plant, growing to 30–50 cm tall. The bulbs are slender conical, 2–3 cm long and 1 cm broad, and grow in dense clusters from the roots. The leaves are hollow tubular, up to 50 cm long, and 2–3 mm in diameter, with a soft texture, although, prior to the emergence of a flower from a leaf, it may appear stiffer than usual. The flowers are pale purple, star-shaped with six sepals, 1–2 cm wide, and produced in a dense inflorescence of 10–30 together; before opening, the inflorescence is surrounded by a papery bract.
The wild chive has hardly changed during the course of its domestication and the substitution of domestic or bought chives for wild chives in a recipe will not affect the flavour of a dish.
All parts of the chive plant are edible, including the root bulb, the leaves and the flowers. The leaves can be eaten raw in salads or they can be cooked as a vegetable, though they are more commonly chopped and added as a flavouring or used as a garnish. The flowers make an excellent garnish or a decoration for salads (however the flowers are drier and more papery than other allium species). Though the root bulbs are small they can be harvested with a plant and the whole wild garlic makes an excellent substitute for spring onions.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Chives (Wild) recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
Page 1 of 1
| Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs) Origin: Welsh | Risotto of nettles and wild herbs Origin: Cape Verde |
Page 1 of 1