Abstract
Chive is a widely spread alliaceous perennial, geographically very diversified genetically. It does not form a typical bulb, but edible, slender, tubular leaves, of a slightly sharp taste and delicate oniony aroma. It is used as a popular seasoning in many food products. The leaves are a good source of vitamins, minerals and antioxidants. The plant is winter-hardy, drought tolerant, for high yields it requires properly fertilized soils. Chive forms a fibrous root system, a reduced underground rhizome, with buds on it, whose growth inside the mother plant gives rise to new plants and leads to vegetative divisions of the mother plant. During one vegetation period, up to 8 such divisions may occur, resulting in a formation of a clump with over 100 plants in it. Divisions are terminated during the induction of dormancy, time and duration of which is mostly affected by temperature and photoperiod. Chive may be propagated generatively as it forms many seeds from the second year of growth, and vegetatively – by clump division. Clumps after the induction of dormancy may be used for forcing. Breaking of the rest period is necessary before autumn forcing, later such treatment is not necessary.
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