Chive

Allium schoenoprasum, the smallest and mildest of the onion family, is much used in island cooking, especially in islands where the French have been. Known in English as chive, rive or sometimes simply herb, in French as ciboulette and oignon pays and in Spanish as cebollino, the chives of the West Indies are more fully flavoured than ours, and may be a different species. Long-established chives grown outdoors seem to acquire a flavour closer to that of the Caribbean herb. Spring onions, using both white and green parts, also approximate the flavour.