History
Chives (Allium fistulosum) is known as scallions. It belongs to the Alliaceae family, like garlic, onion and shallot. Native to East Asia, chives were introduced to Europe at the end of the Middle Ages and their use in European cuisine dates back over 3,000 years.
Sung by Homer, it is cited in the Bible. He was given many nicknames according to the regions of France, in particular, the cive in Picardy or the oignon pays in Martinique and Guadeloupe.
Varieties
There are many varieties of chives but it is the white variety with the yellow stem and Madeira with the red or purple stem (see photo opposite) that we find in Martinique. The chives are a set of long, green leaves (between 30 and 50 cm) assembled in a cylindrical and hollow way. They are thicker than chives. Unlike the onion, the chives do not form a bulb but end in a slight pear-shaped bulge that merges with the start of the stems.
The chives are harvested all year round in Martinique. After planting it, you have to wait about 75 days to harvest it and be able to use it.
Health benefits
Chives have antiseptic, aperitif, digestive and diuretic properties.
Uses
The chives are very present in Martinican cuisine. It is present in all our sauces, it is also used to flavor the cooking of soup, in gratins, and the preparation of our traditional acras among others.