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Little spears of culinary delight pretty well sums up the chive. Not as overwhelmingly oniony as an onion, the chive has a subtler yet still rich flavor that works well alone, like on top of your baked potatoes, or with other ingredients, like baked into bread. They grow just about everywhere and with very little effort. Every three years or so they need to be lifted and divided because they tend to grow themselves out of space. They don't dry well, but they can be frozen. When you harvest chives take a section of spears (leaves) in your hand (just what you need for dinner) and cut that section all the way to the ground. If you cut in mid spear, then that spear will turn into dead grass and make cutting new growth cleanly difficult. Chives are part of the mixture 'Fines Herbes' ,a mixture of finely chopped fresh herbs usually added at the end of cooking. Herbs commonly used are equal parts of three or four of the following: Basil, Chervil, Chives, Marjoram, Mint, Parsley, Rosemary, Sage, Savory, Tarragon or Thyme. Chive flowers are pretty too and can be used for garnish in salads or light stir fries. Chives are sometimes used as an edging plant because they are easy to grow and have attractive mauve colored flowers. At best they last three years before needing to be lifted and divided. Chive seeds can be sprouted for a nutritious winter dish. Please make sure you use organic seed, either that you have grown in your organic garden, or from a reputable seed supplier. |
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Chives are one of the six plants chosen to be in
our They also make
a good addition to our Try 3 Chives
and 3 Garlic Chives together
with our |
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Cultural Information Height: 1 Foot Hardiness: Perennial Flower Color: Pink Characteristics: Full Sun, Uses: Butterfly Plant, |
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