Known as common garden chives
name, Allium schoenoprasum, can be grown indoors and outdoors. Chives are rich in vitamins A and C, potassium and calcium. They are grown
for their leaves flavor reminiscent of onion, although much smoother. Both stems
and light purple flowers are used in cooking and the chopped leaves are an
addition to many dishes. Chives can be frozen or dried. In both cases sort them
carefully, removing the yellowed leaves and shoots, and keep only the plump
green. You can place chives in non-iodized salt, keep them there for several
weeks, remove the leaves, and then bottle the salt 'chives' for use in
flavoring.
Chives are a perennial in the garden and grow
approximately 12 inches (30 cm) high. They are extremely easy to grow, are
drought tolerant, rarely suffer from disease or pest problems, and do not
require fertilizer. increasing requirements for shallots Culture: full sun,
tolerate light shade; They grow best in well-drained, organic, fertile soil;
keep the soil moist - use mulch, and water during dry periods. Chives tend to
be overloaded to dig and divide every three to four years.
Chives are easily grown from seed or can be brought out at the end of the growing season. If you are bringing chives indoors, divide a clump, and pot in a good houseplant soil. To harvest, cut sheets 2 inches (5 cm) from the base of the plant. cut flower hunt off at ground level, once you have finished blooming. This prevents the seed form of plants forming and maintains productive.
Grow them on a southern exposure or in the light. If you grow them on a windowsill, turn regularly to ensure every side receives light. Hang lights 6 inches above the plants and leave lights on 14 hours a day.
In the garden, plant chives with carrots. Chives or garlic planted between rows of peas or lettuce control pashas and are reported to control the incidence of aphids when planted between roses. In the kitchen, use chives in omelets, scrambled eggs, boiled eggs, rice, sauces, gravies, butter, meat and seafood. Chives can be added to soft cheese, salads, sandwiches, sour cream, vinegar and baking potatoes. Chive flowers can be used to decorate and are particularly attractive in salads. Chive stems can be used to attach small packets of vegetables for appetizers.
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