Chives originate from Central Asia and are used around the world. The English name derives from the French cive, which in turn derives from cepa, the Latin word for onion. Unlike onions or garlic, its close relatives, chives are grown for their leaves.

Chives belong to the onion family or Alliaceae, the taste is comparable to that of onions though distinctly milder and more refined. Chives contain substantial amounts of vitamin A and C.

Their delicate taste makes chives are an extraordinarily popular condiment in soups and sauces, on cheese, cheese spread, etc. Chives should never be cooked as this would destroy their tender aroma. Chives can conveniently be kept fresh in water for a while.

Parsley is of European origin and belongs to the carrot family or Umbelliferae. The Latin name for parsley, Petroselinum, translates as “rock celery“. Different varieties are cultivated, the more widely known common parsley is grown for its leaves, whereas root parsley is cultivated as a root vegetable.

Parsley leaves are used in the kitchen for garnishing meat and vegetable dishes as well as with potatoes and dumplings. Parsley is also an ingredient of the well-known bouquet garni, a bundle of herbs that is boiled together with other ingredients to add flavour to dishes without being too dominant in taste. The bouquet is removed prior to consumption.

Grüß Gott, my name is Bikow Klaus. Our farm is specialized in growing chives, parsley and cress. We produce these herbs in Innsbruck and in Italy and of course we supply to MPREIS.

We start sowing chives in spring and then continue to sow every second week. The plants can be harvested for three to four years, then we change the crop and sow again on a different field. It is a perennial culture, so to say.
Parsley is also sown at intervals but that is an annual culture over one summer. However, we sow the first crop of the following year already in the autumn so that it is ready for harvest in the early spring. And since we produce both parsley and chives we are able to rotate these crops. Parsley is a good alternate crop for chives.

Question: "Parsley is said to be a relative of the carrot?"

Yes, it is really a similar plant and also related to celery, but it is still different.

Parsley contains carotene, calcium, vitamin C and various trace elements.
There is also a lot of vitamin C in chives. Both herbs are really healthy and tasty and I think that chives belong in every soup and any kind of dumpling needs parsley!

A sharp knife is very important for the harvest. The chives are cut and then put in boxes. Of course we have to harvest really early in the morning for maximum freshness. The chives are tied to bundles with a rubber band, packed into boxes and put in a cold storage. When we get the daily order we are able to deliver immediately.

Well, and since we are very close to the MPREIS service centre we are able to deliver in a very short time, that’s what I consider freshness!