Chives History Plants
Chives are a member of garlic and onion family plants.
They are the only members of this family of wild crops growing in the old and
the new world. They are native to Asia, Europe and North America. They have a
long culinary history of use. The word comes from "strain" Chives
onion Latin sense. The Latin word has evolved to "cive" in French,
and possibly the "green onions" in English.
Although some people mistakenly believe that plants
have Chives lamps as other members of the onion and garlic family, who are
training bulb of the plant. The rods are hollow and cylindrical in shape. The
plant grows a pretty purple flower with six petals, a nice addition to any herb
garden. The appearance of these flowers is a sign of spring, as it is one of
the first to appear after winter flowers.
Plants grow chives
The cultivation of this plant in a herb garden is not difficult. You can plant them from seed in spring after the last frost. Plant the seeds about ½ inch deep. They prefer soil that is well drained, with a constant level of humidity and a constant temperature of 60-70 degrees Fahrenheit. They prefer soil with good air circulation. They need full sun. Avoid mulching around the base of plants, as this can reduce the flow of air in the soil around the plant. Chives are not subject to many plant diseases, and are not plagued by many insects, so they make a welcome addition to a vegetable or herb garden.
Harvest
Once the plants are 6 inches tall, the leaves can be harvested by cutting about 2 inches above the ground level using kitchen scissors. It is usually best not to cut all the leaves simultaneously. Regular cutting stimulates the formation of new bulbs. It also prevents flowering and prevents them from becoming hard and woody.
Culinary uses
As part of the onion family, chives have an onion taste somewhat similar and garlic. Even if we eat them in small quantities, they are a very nutritious plant that is a good or excellent source of various vitamins and minerals. If you grow them in your own herb garden, you can have fresh chives to use almost anytime.
Dip divey Chivey
4 tablespoons cream
A tablespoon of mayonnaise
Lemon juice 1 teaspoon
Pinch of salt
5 tablespoons finely chopped fresh chives
1 ½ teaspoon lemon zest tea
Combine sour cream and mayonnaise together. Mix with lemon juice and salt. Add shallots and lemon zest. Refrigerate several hours before serving to allow flavors dissipate. Stir again before serving.
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