Chives

Chives may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Chives are an allium from the family of plants that includes leeks, scallions, shallots, and other onions, but their dainty green stems are milder and sweeter in taste. The entire plant is edible, including the roots and flowers, which smell like garlic. Chives are widely used as a culinary herb all over Asia, Europe, Southwest Asia, and more. It adds bright grassy flavor to dishes, and some cultures even treat the aromatic stalks as medicine thanks to their diuretic and antibacterial qualities.^{[1] [2]} Chives are so delicate that they are often served raw because they lose their flavor when dried or cooked. 

No. Chive stems should not pose any unusual risk, though chive flowers could if not chopped or pulled apart before serving. As always, make sure you create a safe eating environment, stay within an arm’s reach of baby during meals, and check out our age-appropriate serving suggestions.

For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergic reactions to chives are rare, but not unheard of.^{[3] [4]} People who are sensitive to garlic or onions may also be sensitive to chives as they are members of the same family of plants, the lily family.^[5] While information on Oral Allergy Syndrome and chives is limited, individuals with Oral Allergy Syndrome (also called pollen fruit syndrome), and in particular, those with sensitivities to grass pollen or mugwort pollen (a weed), may also be sensitive to other vegetables within the lily family.^{[6] [7]} Oral Allergy Syndrome typically results in short-lived itching or burning in the mouth and is unlikely to result in a dangerous reaction.

As you would when introducing any new food, start by offering a small quantity for the first couple of servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Chives contain fiber, folate, and vitamins A, C, and K, as well as trace amounts of calcium, copper, and iron. Their flowers even contain a little vitamin E—an important antioxidant. It also contains an amazing plant compound called kaempferol, which may have anti-cancer properties, amongst many other beneficial phytonutrients such as carotenoids, polyphenols, and more.^{[8] [9] [10] [11]}

★Tip: Chives are easy to grow and even store-bought chives store well in the fridge. Since only small quantities typically are eaten at one time, here’s how to preserve the rest for up to a week in the fridge: store extra unwashed chives in a towel or paper towel, placed in a plastic bag, rolled to eliminate excess air but with the end of the bag partially unsealed (to prevent them from becoming mushy). Alternatively, place the roots in a jar of water on your counter.