While some of my veggie plants may be struggling with all this rain, for the most part many of my herbs are not. Another food that’s doing pretty well are the chives – which is great for me because I love putting them in just about everything. Their low-maintenance needs for growth are perfect for a container garden. As part of my summer garden series, I’m going to share with you just how it easy it is to have fresh chives on hand all the time.
Chives are hardy, tasty and attractive perennials that grow great in containers and in gardens.
Growing Chives:
- It’s best to start with seedlings – it’ll take at least a year to grow a clump from seeds that’s big enough to use
- Chives like rich, hardy soil and should be fertilized every two to three weeks during the main growing seasons of spring and summer
- Chives will grow best in full sun, but can grow in partial shade – you just won’t get as much produce
- Common chives have a mild onion flavor, and the leaves disappear after the first frost in the fall, and then reappear in the spring with lavender flowers.
Harvesting Chives:
- Harvest frequently to encourage new growth
- Cut from the outside of the clump
- Cut about 1/2 inch from base to avoid leaving stubs that will turn brown and ugly
Using Chives:
- As an ingredient in salads
- In pastas
- As a garnish for soups and other dishes
- Infuse white vinegar with the blooms from chives for a great foodie treat
- Add to butter for a custom flavor
- As a repellent for pests in the garden and an attraction for bees
- Freeze the chive flowers in ice cubes and add to summer drinks for a beautiful look
- Control soil erosion – the dense root mass will anchor a slop in place
Sean and I made our friend (and chef) Jeffrey’s “Charred Corn and Pickled Blueberry Salad” with fresh chives, jalapeños and mint from my garden.
Are you growing chives this season? What do you use them for?