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Title: Chives (Allium schoenoprasum)
Author: Gwen Nyhus Stewart
Article:
Known as common garden chives, Allium schoenoprasum, can be
grown indoors and out. Chives are rich in vitamins A and C,
potassium, and calcium. They are grown for the flavour of their
leaves, which is reminiscent of onion, although much milder.
Both the stems and light purple flowers are used in cooking and
the snipped leaves are an addition to many dishes. Chives lose
their flavour with long cooking so it is best to add them to
dishes at the last minute. For chopping stems, a pair of
scissors is the best tool.
Chives can be frozen or dried. They are less flavourful when
dried rather that frozen, so they are best used when fresh and
snipped, or snipped and frozen. In both cases sort them
carefully, removing any yellowing leaves and shoots, and keep
only the plump green ones. It is possible to place chives in
non-iodized salt, keep them there for several weeks, remove the
leaves, and then bottle the 'chive salt' for use in flavouring.
Chives are a perennial in the garden and grow approximately 12
inches (30 cm) tall. They are extremely easy to grow, are
drought tolerant, rarely suffer from disease or pest problems,
and don't require fertilizer. Cultivation requirements for
growing chives: full sun, will tolerate light shade; grow best
in well-drained, organic, fertile soil; keep soil moist - use
mulch, and water during periods of drought. Chives tend to get
overcrowded so dig and divide every three to four years.
Chives are easily grown from seed or can be brought indoors at
the end of the growing season. If you are bringing chives
indoors, divide a clump, and pot up in good houseplant soil.
Leave your chive plant outdoors for a month or so after the
first frost to provide a short period of dormancy. Bring them
indoors and provide the requirements needed for them to start
growing again. To harvest, snip leaves 2 inches (5cm) from the
base of the plant. Cut flower stalks off at the soil line once
they have finished blooming. This prevents the plant form
forming seed and keeps it more productive.
Chives require at least five to eight hours of sunlight a day.
Grow them on a southern or eastern exposure to the light. If you
are growing them on a windowsill, turn regularly to ensure every
side receives light. If you are unable to provide this amount of
light, they also grow well under fluorescent lights. Hang lights
6 inches above the plants and leave lights on for 14 hours per
day.
In the garden, plant chives with carrots. They are good
companion plantings for tomatoes and fruit trees. Chives or
garlic planted between rows of peas or lettuce control pashas
and are reported to control the incidence of aphids when planted
between roses. In the kitchen, use chives in omelets, scrambled
eggs, casseroles, rice, dips, gravies, butter, meat, and
seafood. Chives can be added to soft cheese, salads, sandwiches,
sour cream, vinegar, and bake potatoes. Chive blossoms can be
used for garnishing and are particularly attractive in salads.
Chive stems can be used for tying up little bundles of
vegetables for appetizers.
About the author:
Gwen Nyhus Stewart, B.S.W., M.G., H.T., is an educator,
freelance writer, garden consultant, and author of the book The
Healing Garden: A Place Of Peace. To find out more about the
book and subscribe to her free Newsletter visit
www.gwenshealinggarden.ca Gwen Nyhus Stewart © 2004 - 2007. All
rights reserved.
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