Herbs

Herbs

Chives

How can anyone live without chives? In our temperate climate on the West Coast, chives are one of the first harbingers of spring. By the end of February, the bright green spears begin to erupt from a center mound and by the middle of March, we can begin a sereptitious harvest, taking care to gather only as much as needed. The delicate hint of onion adds flavor and the bright leaves add a burst of color to many dishes.

Chives (Allium schoenoprasum) look like a bunch grass, but are really tiny bulbs that are tightly packed into a mound. They are completely edible.

Originally native to Asia, chives are the smallest member of the onion tribe. The Chinese have cultivated chives for thousands of years. It's been said that Marco Polo brought chives to Europe where they entered the gardening lexicon during the Middle Ages.

Cultivation

From its central clump, the plant sends up thin, tubular leaves with a pointed end. They are usually about a foot long. It is this leaf that is most commonly used, though later in the summer the edible lavender flowers may be used as a floral garnish in salads. Because chives become less tender and the flavor suffers after flowering, many gardeners keep multiple plants. The plants that flower are harvested specifically for their flowers and seeds while those that are desired for the leaves are kept cut back to prevent flowering.

Chives are easily grown from seed or plant. Though seed is easily done, it takes quite a while to get chives for harvest. They are very slow to germinateIt's much easier to buy plants or divide existing plants. If you want to sow chive seed, you can sow indoors in pots in early spring or direct sow in mid-spring. The young plants look a lot like grass when they first sprout.

Because they are low growing, chives make an attractive border plant. Other benefits include attracting beneficial insects that mitigate more troublesome pests and aid pollination.

Like many herbs, chives are easily satisfied. Ample sun and well-drained soil are the major requirements for cultivating chive plants, though they will tolerate a little light shade. Other than a top dressing of compost in spring for established plants, further feeding is not required.

Chive plants are a hardy perennial and die back in the late autumn after a hard frost. To keep some for winter, you can easily pot a small clump in the late fall and bring it inside. Keep it on a south-facing window sill plant for color and seasoning through out the dark days of winter.

Harvest & use

Chives are so easily grown both indoors and out that it's a relatively small matter to keep some growing year around. To harvest, cut the spears needed completely back to the ground.

Use chives raw in salads and as a flavorful garnish on eggs or with fish. They are excellent with baked potatoes and sour cream, of course, but are easily thrown minced fine into many lighter soups with a fish, vegetable, or chicken stock as well as many cream soups. Cottage cheese with fresh chives is delicious and in the late summer with a fresh, ripe tomato, stands as a meal in itself. Mix a little fresh chevre with fresh chopped chives and freshly ground pepper to serve with a baguette and glass of wine for unexpected guests.

For a five-minute breakfast, boil enough water to poach two eggs. Chop a small tomato into small dice. Add about a tablespoon of fresh chopped chives. Add a little sea salt and pepper to taste. Slide two eggs into boiling water for about 1 minute or so. Use a slotted spoon to remove the cooked eggs, drain, and arrange on top of tomato and chives. Serve with a couple small slices of fresh baguette sliced lengthwise to sop up the juices and egg yolk. Easy, fast, healthy. It's equally tasty to add fresh greens ... the egg breaks up and coats the greens. A splash of a fruit or champagne vinaigrette and a bit of bread makes an easy, inexpensive lunch.

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