Chives are one of the easiest and most enjoyable herbs you
can grow. They are the first to pop up in the spring, and
are often ready to harvest before we have gotten our last
frost!
The flowers are wonderful little globes of purple that are
spicy and can be used in salads. The plant is a perennial
and returns each year. It grows in full sun, but can
handle a small amount of shade. You can grow it from
seeds, which are very tiny and do take awhile to germinate
and grow.
The best thing to do is buy one or two plants at a garden
center (not the grocery store), and plant them in a sunny
spot with good soil. I have found chives do not need
fertilizer, mulch or extra water. They are self sufficient
little plants that only need to be watered during dry
periods.
Chives in Cooking
Chives are best used fresh. They can be frozen in small
plastic bags and used right out of the freezer also.
Before I started gardening with herbs I only thought of
chives for topping baked potatoes, but they are good for
so much more! You can add them to scrambled eggs or any
egg dish, dips, sauces, breads, biscuits and off course
any potato dishes.
