What are Wild Chive?

Wild chives (Allium cepa) is a type of onion that grows in the temperate regions of North America, Europe and Asia. They have yellow flowers with white petals and they grow up to 1 inch long. Their leaves are very small, only 2 inches across. These plants produce no seeds which means their edible parts do not contain any harmful substances or chemicals.

How to Identify Wild Chives?

The first thing to look out for when identifying wild chives is the size of the flower. If it’s smaller than your thumb, then chances are there isn’t much edible part inside. Also, if the petal color is different from its surrounding area, then it probably contains no edible parts.

If you’re looking for edible parts, then you’ll need to look at the petals. They may be yellowish-green or brownish-red. However, they don’t always have all three colors. If one of these colors is missing, then it’s safe to eat.

There are many types of wild chives. Some varieties are large while others are tiny like the ones pictured above. If plants have small petals, then there are no edible parts inside.

What do they taste like?

The wild chives taste similar to the ordinary chives we use in our food at home. They don’t have a strong flavor and they contain no odor. These wild chives can be eaten raw or cooked.

Uses of Wild Chives

It’s been said that wild chives were used by Native Americans to help their eyesight. They were also used to increase one’s stamina. This plant is excellent for when you feel nauseous or faint.

Best Time and Place to Find

These plants grow best in areas of rich soil, sunlight, and water. They are usually found near rivers, streams, and under trees. However, you’ll be able to find them in areas that have been cleared by fire as well. These places allow for better sunlight to reach the ground.

Edible Parts and Recipes

The leaves are the main edible part of the wild chive. They can be eaten raw in salads or cooked in soups and omelettes.

Other Uses

The flowers can be used to make tea. The tea is excellent for treating colds and flus. It can also help cure toothaches. The tea is very bitter so adding honey helps make it more palatable.

Additionally, the roots can be boiled to make a solution that can heal open wounds. It’s also good at treating acne or other skin conditions when used as a poultice. It can also be used to help with healing bruises and swelling.

Be sure to ONLY use the roots of a plant that you’ve identified as being chives. If you don’t, then the roots may have been infected with some sort of mold. This could lead to serious health issues and even death.

Wild Chives Identification: Are Wild Chives Safe To Eat - igrowplants.net


That just about covers everything you should know about wild chives. They’re an edible plant that has several uses. They can be eaten both raw and cooked and go well with other plants as well as meat. They can also be used to help heal certain conditions.

Just make sure you don’t eat too much. Their high concentration of vitamins and minerals can lead to something called ‘leaves poisoning.’ This causes one’s mouth to go numb and can result in death due to not being able to eat. However, this is very rare and shouldn’t be a problem as long as you eat it in moderation.

If you think there’s another plant that’s more useful and interesting than these wild chives, let us know! You can submit your suggestions via the Contact page! Thanks for reading!

Sources & references used in this article:

Isolation and identification of new chemical constituents from Chinese chive (Allium tuberosum) and toxicological evaluation of raw and cooked Chinese chive by Q Gao, XB Li, J Sun, ED Xia, F Tang, HQ Cao… – Food and Chemical …, 2018 – Elsevier

Serological detection of onion yellow dwarf virus in garlic. by M Koch, R Salomon – Plant Disease, 1994 – cabdirect.org

The preservation and maintenance of living fungi. by D Smith, AHS Onions – 1994 – cabdirect.org

… of an extraction and concentration procedure and comparison of RT-PCR primer systems for the detection of hepatitis A virus and norovirus GII in green onions by E Guévremont, J Brassard, A Houde, C Simard… – Journal of virological …, 2006 – Elsevier

An outbreak of hepatitis A associated with green onions by C Wheeler, TM Vogt, GL Armstrong… – … England Journal of …, 2005 – Mass Medical Soc

Power, technology and the phenomenology of conventions: on being allergic to onions by HD Harrington, Y Matsumura – 1967 – University of New Mexico

Potential of Chinese chive oil as a natural antimicrobial for controlling Flavobacterium columnare infection in Nile tilapia Oreochromis niloticus by SL Star – The Sociological Review, 1990 – journals.sagepub.com

Challenges to meat safety in the 21st century by P Rattanachaikunsopon, P Phumkhachorn – Fisheries Science, 2009 – Springer

The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking by JN Sofos – Meat science, 2008 – Elsevier



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