Chives (Allium schoenoprasum) are native to the Northern Hemisphere. They are also really easy perennial to grow and if you leave it to flower (which looks really nice in a flower border) it will re-seed readily, mind you, you'll be finding new chive plants sprouting in the most unlikely places all over the garden (you may wish to watch that!). Usually though, you’ll have to resort to planting them from small bulbs called sets in the earliest part of spring.
Chives are best grown in full sun, (well, as close as we can get to full sun anyway!) and in moist but well drained soil they can grow up to a foot in height. Clumps of the dark green, round, hollow leaves should be divided every 3 to 4 years to prevent them from looking ‘weedy’. In otherwords, give your chives a "haircut" frequently! They can be prone to aphids, caterpillars and mildew root, so do watch out.
As with all members of the Allium genus chives contain sulfur, some iron and Vitamins, but is especially high in Vitamins A and C. They also contain allicin, which may help lower blood pressure, reduce cholesterol and may even help prevent certain types of cancer.
Because you can start harvesting within 6 weeks of planting this is a good ‘hobby’ for children to enjoy. With a mild sweet onion flavour chives can be chopped as a garnish. Sprinkled on food, they can stimulate the appetite, or they can promote digestion. Chives really complement egg and tomato dishes. I use the chopped leaves in salads, soups and cheese dishes, and of course cottage cheese – yum. (btw, they don’t keep their flavour when you dry them)
* Remember, hang bunches of chives in your home to ward off evil spirits!! *
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Advantages: Wonderful smell, taste and goes perfectly with tomatoes for a divine salad sensation! Disadvantages: It's an annual that likes a but of sun. And I live in The Dark North!!!
phoenixgreen 26.05.2007 (25.05.2007)
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