If we were given a choice of growing only one species from the large genus Alliurn the decision would be very difficult, but many persons would doubtless choose chives. Chives can be easily grown, not only in the garden but also in a windowbox or in a pot on the window sill.
They are frost-resistant and their leaves may be snipped the whole year long without affecting the plants in any way. However, they should be fed frequently and should not be cut too close to the ground so as to avoid damaging the growth centres. Chives may be propagated from seed, but home-growers usually increase them by splitting up older clumps and replanting the offsets, which gives earlier yields. The only requirement is plenty of light.
All the upper parts of the plant are aromatic, but it is the tender feathery leaves that have the most delicate aroma and pleasantly sour flavour. The fruits and the entire, unopened flower heads are also used as flavouring, especially for pickling gherkins, cabbage and onions.
They are popular in cheese spreads, on bread and butter, in scrambled eggs, salad dressings and cold sauces, sprinkled on buttered boiled potatoes and as a garnish for assorted cold meat platters. In winter they arc a welcome source of Vitamin C.
The fact that chives have no special growing requirements is testified to by their widespread distribution throughout the world. They grow wild in Europe and Asia (even in Siberia and Canadian lakes.
Until recently the housewife used either fresh or dry garlic bulbs, but nowadays, thanks to modern methods of dehydration, it can he obtained in shops in the form of dry pieces, flakes, grains or powder, all of equally good. - 16035
They are frost-resistant and their leaves may be snipped the whole year long without affecting the plants in any way. However, they should be fed frequently and should not be cut too close to the ground so as to avoid damaging the growth centres. Chives may be propagated from seed, but home-growers usually increase them by splitting up older clumps and replanting the offsets, which gives earlier yields. The only requirement is plenty of light.
All the upper parts of the plant are aromatic, but it is the tender feathery leaves that have the most delicate aroma and pleasantly sour flavour. The fruits and the entire, unopened flower heads are also used as flavouring, especially for pickling gherkins, cabbage and onions.
They are popular in cheese spreads, on bread and butter, in scrambled eggs, salad dressings and cold sauces, sprinkled on buttered boiled potatoes and as a garnish for assorted cold meat platters. In winter they arc a welcome source of Vitamin C.
The fact that chives have no special growing requirements is testified to by their widespread distribution throughout the world. They grow wild in Europe and Asia (even in Siberia and Canadian lakes.
Until recently the housewife used either fresh or dry garlic bulbs, but nowadays, thanks to modern methods of dehydration, it can he obtained in shops in the form of dry pieces, flakes, grains or powder, all of equally good. - 16035
