The scapes (or stems) are hollow and tubular, up to 50 cm (20 in) long[citation needed] and 2–3 mm (1⁄16–1⁄8 in) across, with a soft texture, although, prior to the emergence of a flower, they may appear stiffer than usual.

One example was found in northern Maine growing solitary, instead of in clumps, also exhibiting dingy grey flowers.

It was formally described by the Swedish botanist Carl Linnaeus in his seminal publication Species Plantarum in 1753.

[2][13] The name of the species derives from the Greek σχοίνος, skhoínos (sedge or rush) and πράσον, práson (leek).

The Flora of North America notes that the species is very variable, and considers recognition of varieties as "unsound".

[24] The Plants of the World Online database lists it as introduced to Illinois and Maryland and the USDA Natural Resources Conservation Service PLANTS database additionally lists it as growing in Nevada, Utah, Missouri, and Virginia without information on if it is native or introduced to those states.

[24][26] In other areas of the Americas chives grow as an introduced plant in Mexico, Honduras, Costa Rica, Cuba, Jamaica, Hispaniola, Trinidad, Colombia, Bolivia, and the southern part of Argentina in Tierra del Fuego.

[28] Chives have been cultivated in Europe since the Middle Ages (from the fifth until the 15th centuries), although their usage dates back 5,000 years.

[29] Chives thrive in well-drained soil, rich in organic matter, with a pH of 6–7 and full sun.

[31] In cold regions, chives die back to the underground bulbs in winter, with the new leaves appearing in early spring.

[31] Chives are susceptible to damage by leek moth larvae, which bore into the leaves or bulbs of the plant.

[37] Both the scapes and the unopened, immature flower buds are diced and used as an ingredient for omelettes, fish, potatoes, soups, and many other dishes.

Chives can be found fresh at most markets year-round, making them readily available; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own gardens.

[38][40] The growing plant repels unwanted insect life, and the juice of the leaves can be used for the same purpose, as well as fighting fungal infections, mildew, and scab.

[8][better source needed] The Romans believed chives could relieve the pain from sunburn or a sore throat.

[48][8] In the 19th century, Dutch farmers fed cattle on the herb to give a different taste to their milk.