Chives Growing And Cooking

Chives (Allium schoenoprasums) is a small, clump forming perrenial a relative of the onion.

Its leaves are grass~like in appearance, long, slender and hollow.

Unlike other herbs, chives are best used fresh.

I love growing my own chives..they are always fresh, and there when I need them. The long slender hollow leaves can be sniped right from the plant, rinsed chopped, ready to use.

Chives have a more delicate flavor than onion and also is the smallest of the onion family.

Just snip these blades from the plant, leaving the bulb in the ground and it will continue to grow..

Allium schoenoprasum commonly known as Chives

Perennial

Plant seeds or established divisions in early spring, in a sunny location with moist soil. Pinch back to encourage vigorous growth. The leaves of the chive plant are the main product, so it is not necessary to dig up the plant. If you just cut the long scrappy leaves from the plant, the leaves will continue to grow..It is best to divide the clumps every second or third year in early spring. They will then continue to grow and multiply as well, forming Clumps 10 to 12 inches tall.

After planting seeds, you can expect to begin clipping within a month or two.

Chives have a pretty and dainty looking pinkish, purple blossom, making the plant pretty enough to use as a border plant as well as in a herb garden..The flowers grow in clusters atop the slender stems...And yes the flowers are edible.

The chive plant is evergreen in mild climates, making it possible to use year round. However where winters are severe the chive plant will die back.

It is possible to divide into small clumps, plant in a pot and place in a kitchen window.

Chives have a more delicate flavor than onion and also is the smallest of the onion family. If you like a milder onion taste, then try chives.

Chives are commonly used as culinary herbs to impart mild onion flavor to many foods, including salads, soups, vegetables and sauces.

Chives are chopped raw and typically used for seasoning salads and omelettes, or as a topping for baked potatoes.

Snip a bundle of chives from the clump using your kitchen shears, then snip into small pieces. Chives can be snipped with your kitchen shears right over the bowl , No need to get out the cutting board and knife. Chives not only add flavor to the intended food but make for a pretty garnish.

Chive Blossom Omelet

Sprinkle four chive blossoms, that have been broken into individual florets and 3 tablespoons grated Swiss cheese down the center of an 3 egg omelet just before folding the egg in half to serve, Sprinkle the omelet with finely chopped chives if desired

Chive Butter

Combining one stick of softened sweet butter with 1 tsp. freshly squeezed lemon juice, 3 tbsp. of fresh chopped chives and 1/4 tsp ground pepper. Slather liberally over a grilled corn on the cob.