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Chives - a hardy perennial - reproducing itself
from small bulbs – growing to 12 inches tall. It is propagated by division
every three to four years; the bulbs are teased apart and replanted into
rich soil, plant about 8in (20cm) apart in spring or autumn. Plants may be
raised from seeds sown in shallow drills in April. The plant should not be
cut until their second year. Whilst chives will grow almost anywhere, they
seem to have a better flavour if grown in sunny, dry situations. Not being
allowed to get too lush with watering or over-feeding.
Medicinal
Chives are mildly antibiotic, also an appetite stimulate and will help in
lowering blood pressure and cholesterol.
Culinary
Chives have a mild onion taste, chop and add to soups and stews. Include
them in omelettes or add to sandwich fillings. Use the flower heads as a
garnish. Add to mixed leaf salads or add finely chopped chives when making
bread. Sprinkle over mashed potatoes for a wonderful alternative flavour.
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