Chives were first used in China some 3,000 years ago. They belong to the same family as shallots, garlic and leeks and have a distinct onion taste. This fragrant herb has slender, vivid green, hollow stems. Chives are rich in Vitamin A and Vitamin C and are a good source of fibre and Vitamin E. However, because they are a herb being used mainly for flavour and garnishes, chives are not consumed in large enough quantities to make a major contribution to nutrient intakes