Chives
A member of the onion family, chives are well worth
cultivating in the vegetable and flower garden. They take up very little space,
and the whole plant can be eaten from top to bottom - the bulbs as mild onions,
the leaves in salads and flavoring, the flower heads as a splash of color to
salads.
Chives will grow in almost all soils,
the ideal one being well-dug with the addition of well-rotted compost or
organic material. Work in a handful or two of bone meal per square meter
(yard). Chives are not greedy feeders, so it is not necessary to feed
throughout the year if the soil has been prepared as described.
Full sun or partial shade suit them
equally well, and although they are fairly tolerant of drought, don't plant
them in very dry places
Culinary uses: Butters, eggs, mayonnaise, potatoes, sauces, seafood,
soups, sour cream, stews, and vegetables.
Growing
The easiest and most successful means of propagating
chives is planting rooted clumps in spring, after frost danger has passed.
Space plants 6"-12" apart, 2" deep. Established plants
usually need to be divided every 3-4 years. Division is best done in
spring. Replant new clumps in soil enriched with organic matter, such as
fine compost
Harvest chives by snipping leaves from the base of
the plant. Cut flower stalks off at the soil line once they finish
blooming. This will prevent the plant from forming seed and keep it more
productive. Chives are most flavorful when used fresh. Extra chives can be
frozen by chopping up pre-washed leaves into small pieces and freezing
them in plastic containers. It is not necessary to thaw pieces out before
using.
When harvesting chives cut from near the base and
they will immediately start regenerating. If you just trim the tops it
weakens the plant.
| 
