CHIVES

By gammy

HARDY PERENNIAL (GROWS YEARLY)
GROW FLAT-LEAF CHINESE CHIVES FOR A
PRONOUNCED GARLIC FLAVOR

Ingredients

• WHAT IT LOOKS LIKE:
• GRASSLIKE CLUSTERS GROW CYLINDRICAL STEMS 12 TO 14 INCHES TALL TOPPED WITH PALE PINK FLOWERS IN EARLY SPRING.

Preparation

Step 1

HOW IT GROWS:
HARDY PERENNIAL THAT BENEFITS FROM BEING DUG UP AND DIVIDED EVERY YEAR OR TWO. BUY POTTED CHIVES AND SET OUT IN EARLY SPRING AS SOON AS THE GROUND CAN BE WORKED.
WHERE IT GROWS:
DOES REALLY WELL IN CONTAINERS, MAKES EXCELLENT WINDOWSILL HERB PLANT.
CUT CHIVES JUST BEFOE USE. SNIP WITH SCISSORS TO PREVENT THE LOSS OF ESSENTIAL OILS. DO NOT HEAT CHIVES AS THEY WILL LOSE THEIR VITAMIN C. HARVEST OFTEN TO PREVENT BLOOMING. ONCE PLANT BLOOMS, THE LEAVES BECOME MUCH LESS FLAVORFUL.
HOW TO USE:
GREAT ON BAKED POTATOES, ALSO IN SOUPS AND SALADS AND WITH FISH AND CHICKEN. FLOWERS GIVE FLAVOR AND COLOR TO SALADS.
EXTRA TIP:
MAKE CHIVE SALT TO ADD ZIP TO DISHES.
ADD CHIVES TO SALT AND BAKE THE MIXTURE IN THE OVEN TO DRY THE LEAVES AND BLEND THE FLAVORS. STORE IN AIRTIGHT JAR.