Chives give a light, fresh hint of onion. It is the most subtle and tender member of the onion family that also includes shallots and leeks. The leaf is the most useful part of this herb, either whole or chopped. An example of using the whole leaf is blanching the leaves and then using them to tie small bundles of vegetables together like micro-greens or asparagus. Sprinkling chopped chives over a dish is a good way to spice up a dish or to make a simple dish more polished. The leaves can be added fresh or incorporated into the dish before serving. Chives are a good herbal mix with parsley and chervil when creating a dish of fish or chicken. Chives and shallots can be mixed to create a great tasting butter (see recipe below). This mild herb goes great with potatoes, eggs, cheese, soups and salads, as well as being a general garnish for chicken and fish. The lavender flowers of chives make a nice addition to salads and soups.
Being a member of the onion family, chives help to improve one’s digestion as well as to reduce high blood pressure. The oils from chives have antibacterial characteristics with high levels of vitamins A and C.
Chives can be grown in a wide variety of garden soils, either in the garden or grown in pots. Once established in the ground, chives can become drought tolerant. I have had success growing chives in damp clay soils as well as sandy soils. Growth of chives is more vigorous in the full sun, but they can also tolerate light shade.
The growing period begins in early spring when the soil begins to warm. By late fall, or the first frost, chives will die back to the ground. If grown in pots, chives can be brought inside during the winter, which will enable you to enjoy the use of them during the winter months. If you cannot bring your chives inside for the winter, harvest the leaves before the frost and store them in the freezer. This, too, allows you to enjoy chives throughout the winter.
When harvesting chives during the growing season, only cut what you need for that day. Scissors work well when harvesting, but be sure to leave about two inches of growth on the plant. It can take up to two weeks for to regenerate growth. The tender inside leaves, which are located in the center of the plant, are more desirable for cooking. The older leaves, which are located on the outside of the plant, have become less pungent in taste.
Chives can make a nice border planting in the garden. The bunched grass-like leaves are a great accent around many plants. When planted around roses, chives have been known to protect against blackspot disease and Japanese beetles. In fact, many herbs are good to use in your vegetable and perennial gardens. This type of planting is called “companion planting.” This means that certain plants work and grow well with other plants and in the case of herbs, protect plants from insects and diseases. As with all herbs and vegetables, wash thoroughly before using.
Ending note- I have found a relatively new product to use on fruits and vegetables. “Insects GoAway” is a repellant that is made from natural products and plant oils. An example of one of the pest control products consists mainly of peppermint oil and kelp. There is no offensive odor. It doesn’t burn the leaves, and it can be used up to the day of harvest. Products can be found at I Must Garden.
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Chive Butter
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